Gluten-Free Cornmeal Biscuits

Gluten Free Breads | 0 comments

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

Joan Donogh
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Servings 6


  • 1 1/3 cups gluten-free all purpose flour
  • 2/3 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cold butter
  • 3/4 cup buttermilk
  • 1 tablespoon honey


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Combine flour, cornmeal, baking powder, baking soda, and salt in food processor bowl. Process briefly to combine.
  • Cut butter into chunks and add to food processor. Process until butter is cut in and resembles coarse meal.
  • Add buttermilk and honey and process until the mixture forms a ball.
  • Place the dough on a floured work surface and pat out to about 3/4 inch thickness. Cut biscuits with a round cutter. I used a 3 inch cutter and it made 6 biscuits.
  • 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.



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