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Cornmeal Biscuits


This morning my mom made these biscuits for my dad to celebrate Father’s Day! Biscuits and poached eggs topped with a thin slice of white American cheese make for a great breakfast! I came down and looked through the oven window in great anticipation until my mom told me they were cornmeal, wheat, and flax biscuits…!

I was definitely suspicious! Yet my suspicions were unfounded. These biscuits were amazing! They were light and flaky just like a biscuit should be. They have a hearty flavor from the cornmeal, wheat flour and flax, but retain the lightness because of the white flour.

In honor of the new biscuit recipe which I initially misjudged, check out “You Don’t Know Me” sung by Ray Charles.

Cornmeal Biscuits


  • 1/4 cup cornmeal
  • 1/4 cup wheat flour
  • 1 1/2 cups white flour
  • 3 tablespoons ground flax
  • 1 tablespoon sugar
  • 1 tablespoon baking powder, aluminum free/low salt
  • 1/2 tsp Kosher salt
  • 1/2 cup butter, Land O'Lakes®
  • 3/4 cup plus 1-2 tablespoons milk


  1. Preheat oven to 450 degrees.
  2. Stir together cornmeal, flours, ground flax, sugar, baking powder, and salt. Cut butter into cornmeal mixture with a pastry blender until texture is crumbly.
  3. Stir in milk with a fork. Dough will be soft and sticky.
  4. Put 2 tablespoons additional white flour on a clean surface. Dump sticky dough out onto floured surface then knead dough very lightly 10 times. Pat dough into a square so that the dough is about half-inch high. Cut with a knife into 16 small squares.
  5. Place on ungreased baking sheet and bake for 9-12 minutes. Check to make sure they do not bake too long. Biscuits should be slightly moist.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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