cornbread biscuits

This recipe uses the Fraisage Method. This is a baking technique where cold butter is layered into biscuit dough through a process of flattening and folding. This method is essential for biscuits because it creates flaky layers in the final product, making them tender and delicious.

Multicolored Masa Biscuits

buttermilk

tbsp honey

all purpose flour (we like Hayden Flour Mills)

Heirloom Corn

tbsp baking powder

½ tsp baking soda

salt

tbsp butter,

Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a mixing bowl, combine the all-purpose flour, masa harina, baking powder, baking soda, and salt. Mix these dry ingredients together.

Add the cold, cubed butter to the dry ingredients and mix. Use a pastry cutter or metal spatula to cut the butter into the flour mixture. The goal is to incorporate butter until the mixture resembles coarse crumbs.

Pour the cold buttermilk into the flour and butter mixture. Gently mix the ingredients until the dough comes together. It’s important not to overmix; the dough should be lumpy yet well mixed (no dry spots of flour), and not completely smooth.

Now, we’ll incorporate the Fraisage Method. Turn the dough onto a floured surface (use masa harina in place of flour if you want to punch up the color of your biscuits). Then, use your hands to flatten and push the dough away from you using the heel of your hand. This process creates flaky layers by layering the butter into the dough. Fold the dough over on itself, give it a quarter turn, and repeat the process 4-5 times. Be gentle and quick to avoid melting the butter.

Pat out the dough to about 1 inch thickness. Use a 2½-3-inch biscuit cutter or cookie cutter to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising during baking.

Place the cut biscuits on the prepared baking sheet. Bake in the preheated oven for about 15 minutes. There is no need to wait for the biscuits to brown, this will cause the biscuits to overcook.

Allow the biscuits to cool for a few minutes before serving. Enjoy your flaky biscuits with your favorite toppings like jam, butter, or gravy.

Chicken Chili Pot Pie with Cornbread Biscuits is a cross between chicken chili and chicken pot pie. The chicken chili has the thickness of a chicken pot pie and is loaded with Mexican spices and fresh cilantro. This deconstructed pot pie is topped with delicious honey and herb biscuits that soak up all that chili goodness. Grab a cast iron skillet and your appetite for this one!

Chicken Chili Pot Pie with Cornbread Biscuits

lbs boneless skinless chicken breasts, butterflied to create thinner pieces

chicken broth

(15 ounces) can sweet corn, drained

(4 ounces) can diced green chiles

tsp chili powder

tsp cumin

onion powder

oregano

salt + 1/2 tsp black pepper

flour

cream cheese,

(15 ounces) can cannellini beans, drained

cilantro,

cornmeal

tsp baking soda

thyme

rosemary

unsalted butter,

honey

milk

Boil the chicken

Add the chicken breasts, chicken broth, corn, green chiles, chili powder, cumin, onion powder, oregano, salt &amp; pepper to a 12-inch cast-iron skillet. Give everything a good stir then place over medium-high heat. Bring the mixture to a gentle simmer, then cover with a lid for 15 minutes (flip the chicken halfway). In the meantime, preheat your oven to 450°F and make the cornbread biscuits.

Finish the chili

 Once the chicken is fully cooked (165°F internal temperature), turn off the heat then remove just the chicken. Transfer the chicken to a bowl to shred (or chop finely instead). Cover and set aside. Adjust the heat on the skillet to medium then whisk in the flour. Disperse the cream cheese into the mixture, then whisk as it begins to melt into the mixture. Allow the mixture to simmer, whisking occasionally, for 7-10 minutes until thick and creamy. Add the cannellini beans, fresh cilantro and the shredded chicken back to the skillet. Turn off the heat and set aside until biscuit dough is ready.

Chicken Chili

Make the dough

 Combine all of the dry ingredients and spices in a large bowl and whisk to combine (flour, cornmeal, baking powder, baking soda, salt, thyme, oregano, rosemary). Add the cold butter to the dry mixture and use a pastry blender (or a fork or your hands) to cut the butter until the mixture is crumbly. Pour the milk and honey into the bowl and use a fork to bring it together. If the dough is too wet, add more flour, 1 tablespoon at a time, until you can begin working with the dough with your hands.

Finish the biscuits: 

Transfer the dough to a lightly floured surface and knead until the dough comes together. Cut the dough in half, then stack one half over the other. Use your hands to flatten the dough to about ½” thickness. Use a 2 ½” biscuit cutter (or the top of an open can) to cut 7 rounds out of the dough. Place the dough rounds on top of the chicken chili in the skillet with 1 in the center and 6 around the edges of the skillet. Bake for 10-12 minutes until the tops of the biscuits begin to brown. Let sit for 10 minutes before serving. Garnish with fresh cilantro for a pop of color. Enjoy!

Cornbread Biscuits

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The most viewed cornbread biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine