Gluten-Free Cornmeal Biscuits

I made chili for dinner yesterday, and what goes better with chili than cornbread? But I didn’t feel like a sweet cornbread, and I wondered if I could make cornmeal biscuits. Turns out I could! These turned out great and were very tasty along with the chili. They would also be good (if they got a chance) with butter and jam – or anything you like to top biscuits with.

This is the recipe for my gluten-free all purpose flour blend.

Gluten-Free Cornmeal Biscuits
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 1⅓ cups gluten-free all purpose flour
  • ⅔ cup cornmeal
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cold butter
  • ¾ cup buttermilk
  • 1 tablespoon honey
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in food processor bowl. Process briefly to combine.
  3. Cut butter into chunks and add to food processor. Process until butter is cut in and resembles coarse meal.
  4. Add buttermilk and honey and process until the mixture forms a ball.
  5. Place the dough on a floured work surface and pat out to about ¾ inch thickness. Cut biscuits with a round cutter. I used a 3 inch cutter and it made 6 biscuits.
  6. Place biscuits on the prepared baking sheet. Sprinkle a little cornmeal on the tops of the biscuits if desired. Bake for about 15 minutes, until lightly browned. Remove to a rack and allow to cool slightly before serving.


No reviews yet.

Review this recipe:

Rate this recipe: