Easy Sweet Cornbread Biscuits With Sour Cream 

These easy, sweet cornbread biscuits with sour cream are a great break from traditional biscuits. Their fluffy texture and sweetness make them a great chili or soup accompaniment. Baking up like a large soft cookie, this biscuit is made with fine rather than coarse cornmeal, making each bite melt in your mouth without grit. This cornbread biscuit recipe makes a sizeable batch and will last for days on the counter with the addition of sour cream and eggs. Moist yet fluffy, these will become a go-to recipe in your winter biscuit lineup. 

I love making biscuits to accompany soups and stews, so when I knew I would be making a batch of chili, I decided I needed some biscuits. That’s when I got to thinking, surely a cornmeal biscuit is a thing? Voila, these soft-baked cornbread biscuits are golden yellow with light golden brown bottoms. They get even more golden with the addition of the egg in the batter. You simply can’t go wrong with these and a big bowl of chili. 

Why You Will Love This Easy Cornbread Biscuit Recipe

Soft and Golden Perfection: These biscuits bake up golden and soft, with a cookie-like texture, perfect for soaking up stew or soup. Each bite is tender and flavorful, making them an irresistible addition to your meal.

Tender and Soft Every Time: These cornbread biscuits are loved for their incredibly tender and soft texture. Thanks to the combination of sour cream, eggs, and careful mixing, the dough bakes up into a moist and comforting biscuit with a slightly sweet flavor. Whether served with soup, chili, or on their own, these biscuits perfectly balance softness and warmth!

Rich Flavor with a Sweet Touch: Sour cream and eggs create a moist, rich biscuit, while a hint of vanilla adds an unexpected and delightful sweetness that pairs beautifully with savory dishes.

A Brief History of the Cornmeal Biscuit

​Cornmeal biscuits have a rich history dating back to North America’s early days. Maize was a vital crop for many Indigenous communities across the continent, and they used it in a variety of ways, including grinding it into meals for baking. This use of cornmeal in cooking greatly influenced the food traditions of European settlers, who adapted local ingredients like corn into their own baked goods. Cornmeal-based recipes, such as cornbread and cornmeal biscuits, were born from this fusion of cultures and techniques, creating a hearty, versatile dish that would become a beloved staple.

In Canada, cornmeal became a key ingredient for early settlers, especially in the context of fur trade and agriculture. Cornmeal was valued for its versatility and became essential to settlers’ diets, particularly during long winters when fresh produce was scarce. It was used in a variety of baked goods, including cornbread and biscuits, providing a hearty and filling addition to meals that helped sustain families through harsh conditions.

Over time, the cornmeal biscuit evolved into a comfort food enjoyed across North America. Adding ingredients like sour cream and eggs made the recipe richer and softer, making the biscuits more akin to a golden cookie. This evolution shows how simple ingredients can be transformed into something greater over generations, and cornmeal biscuits remain a timeless and comforting side dish. Whether paired with a hearty stew, served for breakfast, or enjoyed as a snack, cornmeal biscuits are a delicious reminder of North America’s agricultural roots.

If you love great biscuits, try my baking powder smoked gouda biscuits. They are super yummy!

Let’s Get Started On The Cornbread Biscuits

First, it’s important to note that you want the right cornmeal for this recipe. The finer grind of NuPak cornmeal #400 makes these a melt-in-your-mouth treat. In contrast, coarser cornmeal like Unico brand cornmeal will result in a grittier biscuit. Once you have the right cornmeal, you will need to gather all the ingredients.

This from-scratch recipe is easily mixed by hand, although you can use an electric mixer if you prefer. To make these, you will also need a biscuit cutter and a pastry knife. The biscuit dough is very soft and needs chill time to become cold enough to handle without being overly soft. So be sure to allot 30 minutes to rest in the fridge. 

To make these delicious biscuits, you will need two bowls. One small and one large bowl work for this recipe. The other thing of note, before we begin, is that cold butter is always best when making biscuits. Cold butter is easier to cut into the flour when making biscuits, whether using a pastry cutter or your hands. This helps ensure the butter is evenly distributed, which is key for achieving a uniform texture in the finished biscuits. If the butter is too soft, it can blend too much into the flour, resulting in a less desirable, less flaky texture.

Measure and combine flour and cornmeal into the mixing bowl, along with the other dry ingredients, including the white sugar. Blend the flour mixture well before cutting the cold butter in with the pastry knife. When mixed well, the mixture should resemble coarse peas. 

In the other small bowl, measure the sour cream and mix it with the eggs and vanilla until it’s a lovely creamy yellow and the egg has been well incorporated. We are blending the sour cream egg mixture into the dry ingredients. The dough may need to be worked with your hands if it’s not coming together. Be careful not to overwork the dough. Stop once it has formed a soft ball in the bowl. 

Cover the biscuit dough in the bowl tightly with plastic wrap, and let it chill for 30 minutes in the fridge. This helps the dough become more manageable. Be sure to heat oven to 350F for ten minutes before removing the dough from the refrigerator.

After the rest period, you want to work the dough on a lightly floured surface. If this is your first time making biscuits from scratch, it’s important to note that this dough is sticky, so it will pick up more flour. So move the dough ball around to make it less sticky before rolling, reapplying flour to the work surface as needed. Remember, if you add too much flour during this time, your biscuits will become heavier and less fluffy. The cornbread dough is ready to roll out when you can pat dough without the dough being overly tacky to the touch.

Roll the dough to 3/4″ thickness using your lightly floured rolling pin. The dough cuts like a dream with a round biscuit cutter, and then you can easily place biscuits on a parchment-lined baking sheet. 

Slip the cornbread biscuit rounds into the oven on the center rack and bake biscuits for 15-20 minutes or until light golden brown. When done, the tops of the biscuits will appear dry and slightly cracked. The bottom edge will be a slightly golden brown, and you’ll know they’re perfect. Remove the biscuits and let cool on a wire rack before serving. 

These soft biscuits do not rise much, so you won’t feel guilty having one or two with your meal. They keep very well on the counter for days and can also be frozen for easier meal prep. 

Ingredients:

All Purpose Flour: Provides the structure and body of the biscuits, helping them hold together.

Yellow Cornmeal #400: This fine cornmeal adds texture and a subtle corn flavor, creating a classic cornbread taste. I used NuPak #400.

White Sugar: Brings a touch of sweetness to balance the savory flavors and enhance browning.

Baking Powder: This is the leavening agent, helping the biscuits rise and become light and fluffy.

Baking Soda: Reacts with the acid in the sour cream to help the biscuits rise and create a tender crumb.

Salt: Balances the sweet with the savory in the biscuits. 

Butter: Provides richness and flavor and helps create a flaky texture by forming layers in the dough.

Sour Cream: Adds needed moisture while creating tenderness. I used full-fat sour cream however you can also make them with a low fat version.

Eggs: Bind the ingredients together, add structure, and contribute to the texture and rise of the biscuits.

Vanilla: Adds a subtle sweet note that enhances the overall flavor of the biscuits.

Substitutions and Add-In Ideas For The Cornbread Biscuits

All-Purpose Flour: You can use a gluten-free all-purpose flour if you’re avoiding gluten.

Yellow Cornmeal #400:-Remains-

White Sugar: Reduce the sugar by half if you want a less sweet biscuit.

Baking Powder:-Remains-

Baking Soda: If you don’t have baking soda, you can substitute it with double the baking powder, though the texture might change slightly.

Salt:-Remains-

Butter: Use margarine, shortening, or coconut oil for dairy-free or vegan options.

Sour Cream: Substitute with plain Greek yogurt, buttermilk, or creme fraiche for a similar tangy moisture.

Eggs:-Remains-

Vanilla: For a slightly different flavor profile, you can use almond extract, maple extract, or even vanilla bean paste.

Expert Tips, Serving And Storing Suggestions For The Fluffy Sour Cream Biscuits

Tip #1: Use Cold Butter: Always use cold butter straight from the fridge. Cold butter creates layers in the dough, which helps the biscuits bake up light and flaky. If the butter is too warm, it will blend into the flour, resulting in a denser texture. Cut the butter into small cubes before incorporating it into the dry ingredients for the best results.

Tip #2: Avoid Overworking the Dough: Be careful not to overwork the dough. Overmixing can develop gluten, which makes the biscuits tougher. Mix the cornbread dough just until it comes together into a soft ball. 

Tip #3: Chill the Dough Long Enough. Make sure to let the dough rest in the fridge for the full 30 minutes. This resting period helps firm up the dough. This step ensures the cold butter stays intact in the dough, which is necessary for achieving a tender, melt-in-your-mouth texture.

These cornbread biscuits are incredibly versatile and can be served in various ways. For a comforting meal, serve them with your favorite soup or chili bowl. Their soft, slightly sweet texture complements the richness of a hearty stew or spicy chili, making them the perfect accompaniment to warm, savory dishes. Break them apart and dip them into the broth or stew for a comforting bite.

For a breakfast option, enjoy them with a dollop of jam or honey or smear with melted butter straight from the oven. The warm, buttery biscuits will melt in your mouth, providing a perfect start to the day. You can also fry an egg and bacon sandwich between two of these cornbread biscuits for tasty breakfast sandwiches the whole family will love.

If you need a quick snack, these biscuits are just as delicious when grabbed on the go. Their tender crumb and mild sweetness make them the ideal treat for any time of day—whether as a snack between meals or a simple grab-and-go breakfast!

Place leftover biscuits in a sealed container. They will keep for up to 3 days. For longer storage, they can be stored in a freezer bag for up to 3 months.

When you’re ready to enjoy them again, reheat the biscuits in the microwave. To avoid drying out, wrap the biscuits in a damp (not wet) paper towel and microwave for 15-20 seconds or until warmed.

I’d love to hear your thoughts on whether you enjoyed these cornbread biscuits! Please rate the recipe and leave a comment below to let me know how they turned out or if you tried any creative variations. Happy baking!