Sweet cornmeal flavor is front and center in my new flaky Gluten Free Cornmeal Biscuits recipe. They are easy to make with just a few simple ingredients. All you need is 30 minutes!
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If you have been reading my blog for any period of time, you know I love flaky biscuits. I have perfected my recipe and technique over the past year to yield the best flaky biscuits. I tested eight popular gluten-free flour blends to see how they work in my recipe.
Since the success of my homemade biscuits, I have been venturing into flavored biscuits. This easy gluten free cornmeal biscuits recipe is big and flaky, just like my traditional biscuits recipe. I have spent time perfecting how much cornmeal and gluten free flour work best for a good rise on these biscuits.
Here is my classic biscuit recipe if you want to try my popular gluten free biscuit recipe. I have a lot of fun gluten free biscuit recipes to try!
Why These Biscuits Are Great:
- I tested two of my favorite gluten free flour blends with the cornmeal, so you know which will work best.
- These gluten free cornmeal biscuits rise up and have many delicious flaky layers.
- This recipe is also egg-free!
- You can taste the sweet corn flavor in every bite!
- You can enjoy these homemade cornmeal biscuits all year long, but they will be amazing for Thanksgiving!!
- You can make these biscuits ahead and freeze them when you are ready to enjoy them.
If you love biscuits as much as we do, try these flavored Gluten Free Pumpkin Biscuits.
Recipe Notes:
- Gluten Free Flour Blend - I tested Cup4Cup and King Arthur Measure for Measure in this recipe. Both work well, but the Cup4Cup biscuits rose a lot higher.
- Cornmeal - Corn itself is gluten free, but there is a big risk of cross-contact with wheat, so I recommend using gluten free cornmeal. I also recommend using a fine grind. Thick-grind cornmeal will make the texture very crunchy.
- Xanthan Gum - Be sure your gluten free flour blend contains either xanthan or guar gum. If it doesn't, add one teaspoon.
- Baking Powder - It is critical that you use aluminum-free baking powder. If you use a baking powder with aluminum, your biscuits taste metallic.
- Butter - Use unsalted cold butter.
- Sugar - Use regular white sugar. Do not use a coarse grind.
- Salt - Sea salt or kosher salt is fine to use.
I know many like to use Bisquick for biscuits. You can use that blend, but it is gritty. Be sure to let the biscuit batter rest for about 20 minutes if you use Gluten Free Bisquick. For more specific tips on Bisquick, check out my Gluten Free Bisquick Biscuits recipe.
Recipe Step By Step Directions:
Step 1: In a large
Step 2: Add the cold chunks of butter and use a pastry cutter to cut the cold butter into the dry ingredients. Your final mixture will look like it is full of crumbles.
Step 3: Pour the milk into the dry ingredients. Mix them until you have a soft dough.
Step 4: Place the dough on a surface dusted with gluten free flour. (I use a silicone mat for this.) Depending on the gluten free flour blend you used, you may need to add a little more flour to make your dough workable.
Step 5: Use a biscuit cutter to cut out biscuit shapes in the dough. Place the biscuits onto a parchment paper-lined baking sheet.
Use a pastry brush to spread milk on the top of each biscuit.
Step 6: Bake the biscuits at 425º F for 15-18 minutes. The actual baking time will vary depending on the size of your biscuits.
Remove the biscuits from the oven and allow them to cool on a cooling rack.
Tips And Recipe FAQ:
Using very cold butter is the secret to making these biscuits really fluffy.
You can use corn flour, but the texture will be heartier if you use a fine to medium cornmeal grind.
I recommend storing these biscuits in an airtight container in your refrigerator. They will keep fresh for up to 4 days.
Yes! You can freeze these biscuits. Place cooled biscuits into a freezer-safe bag and squeeze out the extra air. Put them into the freezer.
More Gluten Free Bread Recipes:
- Easy Gluten Free Bread Machine Bread recipe.
- Gluten Free Garlic Knots
- Gluten Free Cheddar Biscuits
- Tasty Gluten Free Crescent Rolls
📖 Recipe
Gluten Free Cornmeal Biscuits
Ingredients
- 1 cup cornmeal Be sure it is gluten free to avoid cross contamination with wheat.
- 1 cup gluten free flour blend * see note
- 2 tablespoons baking powder Aluminum-Free ONLY
- 1 tablespoon sugar
- ½ teaspoon salt
- 5 tablespoons butter cold and unsalted
- 1 cup milk
Instructions
- Preheat the oven to 425º F and be sure the oven rack is in the middle setting in the oven.
- In a large bowl, add the dry ingredients and whisk to blend. Please be sure your baking powder is aluminum-free. This is very importatn so your biscuits do not taste metallic.
- Add the cold butter and use a pastry blender to cut the cold butter into the flour until it resembles crumbs.
- Pour the milk into the dry ingredients and mix into a soft dough.
- Dust a clean surface with gluten free flour and press your biscuit dough down to the desired thickness. Use a biscuit cutter to cut out biscuits.
- Line a baking sheet with parchment paper and drop each biscuit onto the paper.
- Use a pastry brush to brush the top of each biscuit with milk. This will help the biscuits get golden on top.
- Bake for 18 minutes. Note the actual baking time may vary depending on the size of biscuits you make.
- Remove the biscuits and allow them to cool on a cooling rack.
Notes
- If you want your biscuits to be very fluffy and flaky, I really recommend Cup4Cup gluten free flour blend in this recipe. Other blends will work, but Cup4Cup makes the biscuits the fluffiest.
- If the blend you use doesn't contain xanthan or guar gum, you will need to add one teaspoon to the dry ingredients.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze the cooled biscuits in a freezer-safe freezer bag for up to 3 months.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Fearless Dining
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Rachel Anselmo
Thank you so much! 😉
Haven't had "cornbread" since 2017
Forget as I was using rice milk, to use less for these, so too wet
Added more cornmeal and more gf flour
Oh My Gosh, my mouth is so happy right now
If I can figure out how to send you a picture, I will
Thank you thank you
Rachel🐢
Sandi Gaertner
I am so glad you loved this recipe, Rachel. Thank you!!
Peg
You may like to know inexperienced cooks would not realize if using aternative milk that the batter would not be doughy but thin. A note explaining this would help.Other than this it turns out well.
Sandi Gaertner
Hi Peg, Thank you for the tip. I would also add that it is more likely the gluten free flour blend you used. Some blends are starchier than others and need more or less liquid. Which blend did you use?