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Baking recipe · from the recipe book

Flaky Rosemary Black Pepper Cornmeal Biscuits

Tall, buttery layers with a gentle cornmeal crunch, piney rosemary and a warm black pepper bite.

Flaky Rosemary Black Pepper Cornmeal Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grain
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • 2 tsp8 gGranulated sugar
  • ¾ tsp5 gSalt
  • 1¼ tsp3 gBlack peppercoarsely ground
  • 2½ tsp3 gDried rosemarycrumbled fine
  • ¾ cup170 gUnsalted buttercold, cut into 1/2-inch cubes
  • 1 cup (240 ml)250 gButtermilk, low-fatcold
  • 1½ tbsp (20 ml)20 gHeavy creamfor brushing

Steps

  1. Cube the butter and chill it in the freezer for 15 minutes while you measure the rest.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar, salt, black pepper and rosemary.
  3. Add the cold butter and toss to coat, then press the cubes between your fingers into flat flakes, leaving some pieces the size of peas.
  4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms, with some dry bits left.
  5. Turn the dough onto a lightly floured counter, pat it into a 1-inch-thick rectangle, fold it in thirds like a letter, turn it a quarter turn and pat it out again; repeat the fold three more times for layers.
  6. Chill the folded dough on a tray for 20 minutes. Meanwhile, heat the oven to 450°F (230°C) and line a baking sheet with parchment.
  7. Pat the dough to about 1 inch thick and cut 12 square biscuits with a sharp knife, pressing straight down without twisting.
  8. Set the biscuits close together on the baking sheet and brush the tops with the heavy cream.
  9. Bake for 14 to 17 minutes, until tall and golden brown on top and bottom.
  10. Cool on a rack for 5 minutes and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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