Cornbread Biscuits

Cornbread Biscuits
These incredibly flaky, tender biscuits are bursting with flavor thanks to our White Sonora All Purpose Flour and masa harina from our friends at Masienda. Use more than one color of masa to create a cornucopia of biscuits that will be the star of your Thanksgiving table. Your guests just might forget about the turkey.

What You'll Need

Note: If you’d like to make more than one color of biscuits, simply divide the dry ingredients in half, using, for example, red masa in one half and yellow in the other. Halve the wet ingredients and proceed with each batch according to the recipe. This will make 6 biscuits of each color.


1 ¼ cups cold buttermilk

1 tbsp honey

2 cups All Purpose Flour

1 cup Masienda Masa Harina, choice of color

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

12 tbsp cold salted butter, cubed


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.


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

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

  3. 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.

  4. 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.

  5. Now, we’ll incorporate the Fraisage Method. Turn the dough onto a floured surface. 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.

  6. 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.

  7. 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.

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

Makes: 12 biscuits

Recipe contributed by Masienda

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All Purpose Flour (4.4lb bag)


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