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!
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.
- 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
Gluten Free Cornmeal Biscuits
- 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
- 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.
- 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.
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.
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.
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pamela Collins Warren
can you use buttermilk instead of regular milk in this recipe? tia
Hi Pamela, I haven't tested buttermilk. If you try it, let me know how it turns out.
I have both celiac disease and interstitial cystitis which makes my fixing meals foe myself and my husband (who is so normal) very challenging. Any recipes you can share?
Hi Susan, If you want to email me your restrictions at email@example.com I can see what recipes I have that I can send.
I have a gluten sebsitivity and follow the Wheat Belly method of eating. Is there sctually wheat in the flours you use?
Hi Dawn, I have celiac disease, so 100% of my recipes are gluten free. No wheat, barley, or rye.
Where can I get cup4cup flour?
I would like to know if any stores on my area carry cup4cop flour.we have Price Chopper, Hannaford, and Shop Rite. Thanks 7th
I am not familiar with those stores. Our grocery stores sell gluten free flour in the baking aisle. If you don't see it, I would order via Amazon.
Hi Johanna, I get mine from Amazon. Whole Foods and William Sonoma also sell it.
Can you use applesauce in stead of butter. Don’t want the oil.
Hi Cheryl, I do not know how that would turn out. I suspect not well.
Would this recipe work with dairy free butter and a milk alternative such at oatmilk? We have a wheat, eggs, soy, and dairy allergy in our house.
Hi Stephanie, Dairy-free butter will work. I haven't tested the recipe with oat milk yet. I have tested Milkadamia...it works, but it left a slightly sweeter taste from the nuts in that milk.
I cant wait to try this one! Will Masa Harina be ok for the cornmeal?
Hi Suzi, I haven't tested Masa Harina, doesn't that have lime juice added?
Is the flour used in this recipe plain or self raising. Thank you
Hi Mildred, I use a gluten free flour blend and add baking powder (aluminum free) so I don't think it is self rising.