Quick Cornmeal Biscuits

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 12


  1. 1 1/2 cups (375 mL) all-purpose flour
  2. 1/2 cup (125 mL) cornmeal
  3. 2 tsp (10 mL) baking powder
  4. 1/4 tsp (1 mL) salt
  5. 1/3 cup (75 mL) cold butter, cut into cubes
  6. 1 cup (250 mL) milk


  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In bowl, whisk together flour, cornmeal, baking powder and salt. Use pastry-blender or 2 knives to cut butter into flour mixture until pea-sized crumbles form. Drizzle in milk while using a fork to stir just until flour mixture is moistened and dough holds together when pinched.
  3. Transfer dough to lightly floured work surface and pat into 3/4-in. (2-cm) thick disc. Cut dough into rounds with 2-in. (5-cm) cookie-cutter. Place cut-outs on lined baking sheet.
  4. Bake 15 min., or until puffed and golden.

Tip: Mix 2 tsp (10 mL) finely chopped fresh rosemary, thyme or sage or 1/2 cup (125 mL) grated Cheddar cheese into flour mixture before mixing in milk.