Unleavened Cornmeal Biscuits

Unleavened Cornmeal Biscuits

An unleavened (flat) biscuit made with flour, cornmeal and egg


4 servings (number of biscuits varies, depending on size)


1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 egg, beaten
milk, to make a kneadable dough (a couple tablespoons)


1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg.

2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough.

3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares.

4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container.

Unleavened cornmeal biscuits
Preparation Time: 

20 minutes

Cooking Time: 

8-10 minutes

Tammy's Review: 

This is a delicious unleavened cornmeal biscuit. I like to break the biscuits before topping with sausage, hamburger, or chicken gravy. It makes a yummy "unleavened" meal! :) My rating: 9/10.

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