You did it. You finally did it, you beautiful SOB. You actually found a way to combine cornbread and biscuits. May god have mercy on our souls

I don't know about "beautiful". My Grannie used to say the "self made ones" are the worst. I have been seeking this recipe. Thank you very much.

Now another thing I have to make! Hub would love it.

hey, hey, HEY! Only Mrs Food Wishes gets to call him beautiful SOB...

@Robert Pruitt Had them in the South long ago, probably Georgia. Never did make them myself... And I'll use lard.

But do we deserve mercy, have we earned it?

Looks fantastic!! We need a fried Chicken and biscuit recipe next! 🤤

Talk to me nice @chesterschicken

Handy buttermilk tip: I only use buttermilk for biscuits and cornbread and stores in my area only sells buttermilk in quarts. So when I open a carton, I freeze the leftovers in recipe-sized portions. Then when I want to make my next batch of cornbread or biscuits I just defrost a container and I’m good to go!

I like to keep the SACO buttermilk powder on hand.

You can make buttermilk by adding a table spoon of either lemon juice or ACV to milk. You don't have to buy it separate

I tenderize my chicken with it, too.

Buttermilk lasts an astonishingly long time anyway, but freezing any milk product is a great idea.

@Nava Leah That is quite fascinating thanks

I finally decided to give up the scrap rolling and I make square biscuits these days. No waste, no substandard biscuits and a lot less work.

A chef once showed me how to make biscuits in a similar way with Masa flour added. Really delicious and still light and fluffy

You’ve officially outdone yourself, Chef John. These look amazing!!!!! 🤤

I have been looking for a great corn bread biscuit, so I am appreciative of your video! I would do an after baking brush with garlic, parmesan, cayenne butter!

I made a batch with 1/2 cup of diced jalapenos from a jar. Pretty tasty

Yum !! Now you made me want a bowl of chili, just so I can try your biscuits !

So glad that you created this video. Nice work as I wouldn't know how to successfully make these biscuits without your video.

I'm definitely going to make a batch of these. They sound like they're amazing .

Me too!

i recently had some lab work done. my doctor called me and said my cornbread levels were low so she gave me a prescription for this recipe. thank you chef john i hope you take my insurance

Brock could have used some of these biscuits while playing outside late fall in Ames. Great video as always.

This looks absolutely amazing. Cannot wait to try. Have you ever considered creating a playlist with all of your bread recipes? I love them, they are always successful.

Chef John and Alton Brown might make for one hell of a cooking series. Love them both.

This is quite similar to my go-to biscuit recipe, though I don't put as much effort in mine. I just mix everything together and use a spoon to plop the dough onto a baking sheet and bake as is. They aren't as pretty but they have more surface area which I personally love

Those look awesome! Thanks for the recipe!

Tip: To help incorporate butter into flour, use a coarse cheese grater and a stick of cold, firm butter over your bowl of flour. That will take you most of the way there. I use this method for scones and it's a winner.

Thank you!

ATK for the win!

Brock Purdy playing so well he gets into a Chef John video.

Love the recipe, looks like a winner! I remember the thumb trick on the Alton Brown´s show, and have read about it in other cookbooks. It is supposed to help the biscuit rise more evenly. That´s why here in Mexico biscuits usually are marked with a "navel" in the center, using a coke or beer botle.

I'm inspired! Definitely making these this week along with a pot of chile. Thank you, Chef John!

I made these ❤❤❤. Now they are the biscuits my husband asks for. Also I gave some to my neighbor and they ordered a dozen!! The cornmeal adds something very special!

I love the idea of corn bread biscuits.😋

Nice cornbread - in Australia we call them scones; and your cookies we call biscuits:)

I can imagine that Brits and Australians are appalled when they hear that a favorite American breakfast is "biscuits" with sausage gravy poured over! If you're thinking sweet "cookies" with gravy, yes, that would be disgusting!

Do you use eggs in your scones Down Under? That's the main difference I can see between American biscuits and British scones.

In the last 3 or 4 weeks I made first split pea soup using a pound of bacon, then pinto bean soup using a pound or so of chicken with bacon instead of ham, and a few days ago I made chili with pinto beans. I use dried beans most often. And of course I made my awesome cornbread in a cast iron skillet. And I’ve made some biscuits and bread and a homemade chocolate chocolate cake in between.

A combination of words I never thought would give me joy….

I so enjoy your presentations...now off to the store for buttermilk and pepperjack cheese, while my soup is sill cooking! Yum...

I made those and they were delicious!! A great accompaniment to my taco soup 😋👍

Enjoyed the whole process,it’s absolutely tasty and delicious.😊 I love the way you prepared and presented it.Thank you for the wonderful recipe.🙏🏻

As soon as possible, I’m trying this with some homemade chili. OMG, they look so good!

They look delicious, love the ingredients! Have a great day

these look so good! i feel like you could get a prettier/slightly darker top if you lower the oven temp a bit (350-375?) and let them cook longer, and/or even use an egg wash on top along with/instead of the melted butter :)

I have a feeling you will get love letters from my biscuit/cornbread/pepper jack loving family! Many thanks, Chef!

Beautiful!🌟👏😋 Thanks Chef John😊

The red lobster (garlic-butter-angel-cheesy-biscuit) are really good with the pepperjack too! Rock On Chef John! Long live Chef John.

craving biscuits and gravy right now 🫓

Chef John, how about cutting a Vidalia Onion into a half inch dice and putting the pieces into the dough for a cheesy baked hushpuppy only larger? As such I believe those belong with Fried Catfish and Fried Pickles, too. Don't forget the Cayenne Pepper Sauce and Tartar Sauce made with Duke's Mayo, Dill Relish, Salt, Pepper and Capers! Of course you won't! 😋😎

That looks really good

These look great! The more biscuits I make the more I learn. It does sometimes seem that the re-rolled scraps come up higher than the 1st rolling. I believe you need to knead the dough a little more vigorously than I was taught. Don't be afraid to handle it - being too easy on it doesn't give it the structure it needs to rise up. And this recipe, with the cornmeal, will be very forgiving. I'm making these ASAP!

It occurs to me that I have been watching your videos since that mixing bowl was new. 🤣🤣 But I will say that you have out-done yourself with this recipe. What a great idea! Thanks!

I am telling everyone ""When it comes to biscuits, there's no such thing as too much butter". Wisdom from Chef John.

Wow! These look yummy. 😋

Best cornbread I’ve ever had was surprisingly jalapeño cornbread at a Golden Corral once.

Jalapeño on cornbread was a great idea whoever thought of it!

Those biscuits look so good reminds me of Popeyes biscuits

John - absolutely love your videos. One thing I learned from my granny is that square biscuits taste the same as round and you don't have the scraps from the round versions. When I make my biscuits I always roll out to a rectangle like you but then I just use the bench scraper to cut even square biscuits. Kudos for a great channel!

These look like a fun bit of baking. I'm in the South but not really a fan of cornbread that often (OK, it's more like I'm not a fan of the Jiffy kind that comes in a packet). These look amazing though.

Omg!!! This southern cook loves this! Imagine adding bacon bits. Yummy! Im never going to be skinny😁

One of the best things I've ever tasted was biscuits with creole seasoning and garlic butter. It was made by my mom, who apparently doesn't remember ever making anything like that, lol. Is this a common thing in the US? Biscuits are an exotic novelty where I live, by the way.

Biscuits are a plain bread that cry out for creativity! For a while I used all whole wheat flour (along with salt & baking powder), half freshly rendered lard & half butter, and lager beer for the liquid. They would rise so high!! Just perfect with vegetable soup, or cheese and fruit.

This would be awesome with my pepper jack chicken mac and cheese recipe.

Those do indeedy look really good Chef John!!! I love the idea of combining the biscuit, with cornbread concept and adding the pepperjack cheese,...wow!!! Over the top yummy goodness!!! Side note; I've never been one to roll out and cut my biscuits, preferring the drop method, just for ease and time saving purposes, but I have recently begun doing my biscuits a bit differently to get that smooth round cut biscuit look,.... rather than the norm of rolling them out and cutting them, then re-rolling the scraps, etc......skip all that rolling / cutting, and just form the dough into balls and then flatten them, voila biscuits!!! So much simpler, easier, and no overworking the dough. Just thought I'd share that with you all. Call me crazy if you like, but I prefer this no nonsense approach. Lol 🍃🤗🍃

I love it! Good stuff gonna do this myself this week

so happy to see this one ! breakfasts will be wonderful now !

Omg I just told my wife I want to make biscuits this weekend and boom this video pops up praise the lord 🙌 🙏. Thank you for this video and all others as well

Hey glad to see you back! I hope you and Michele had a good time off and Christmas holiday season!

I was just re-watching the video where you originally made a cornbread biscuit joke, the other day 😂 I sat there going "As a southerner, I wish that existed 🤔" Bless you 😂

👍 Looks delicious! 😋 Question: Is making a substitute for buttermilk as good as using real buttermilk? TiA ✌

I think this one will go viral Chef John!

Very informative and entertaining. Thanks.

Hey Chef John- these look great! Making them this afternoon for dinner tonight.. Can I prepare them and let them rest on the baking sheet for a few hours prior to baking them?

👆👆 hey 🎊 you won a gift🎀 📦📦📦📦...

CJ - you're right - your timing is indeed perfect!

These look delicious

yummy! you should make cheese scones, chef!

I had to add a TON of extra flour, my dough was super sticky! I hope that doesnt throw them off, the are in the oven now!

I'll be explicit. I'm making this biscuit. 😋

Success! It took me longer to clean up after myself than to make them but I don't mind...I enjoyed the process, but don't think my computer will live much longer with all the flour it attracts...They look close enough to yours for my first attempt and they are Tasty! I will continue to make these...I wondered if I could be gentle enough for them to rise with all the rolling and layering, so was thrilled to see they rose just as yours did! A good lesson. Thank you sir!

Such a great video, such a great recipe!! My grandma made these now I have the recipe! TU. TU. TU 😍 👋👋 later

I love all those words and you have gone and put them together in one food!!!!!! You beautiful mad genius.

Congratulations you have been Shortlisted Dm on Telegram🔝🔝🎁🎁

Yummy..TFS Chef! ♡

I think when they're all done, you should brush the tops with honey 😍

Great technique, thanks for sharing.

Ooooo with a nice bowl of chili 🤤

Can’t wait to try them with the soup. Request: Lamb stew

Brock Purdy is officially a star now. Not because LeBron James mentioned him in a tweet, but because Chef John put him in one of his bars! 😅

Now I have to go buy some cheese. 😄

You should dod a video compiling all your best one-pan/pot recopies

Cornbeard? And Biscuits??? Together? That's my southern brain going crazy

I just watched the Good Eats Reloaded episode about biscuits and immediately thought of the thumb trick - and you did it!

Chef John quoting Alton Brown:.. The crossover that we ALL need in our lives

Ok chef...i had to make these before the video was over. They're re waiting to be baked as we speak!

Purdy! Purdy! What my mom would do with biscuit scraps is make smaller sized biscuits for the kids and waist watching daughters.

I've started cheating by using frozen butter run through an old salad shooter. I grown lazy with my biscuits but don't think the biscuits care. 🤠

Hmmm. This makes me wonder how you (as in, Chef John) would approach standard biscuits (buttermilk or not)

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Love Food wishes - episode on Brunswick stew - doing that. Looks amazing. These biscuits.?Still don't understand why they are called biscuit. Have tried them in the USA- couple of times. looked and tasted more like a British scone ? Chef John you are awesome please carry on with your easy ish recipes and great humour. It's a pleasure to watch. Ta very much.

@Richard Prescott Thank you for the tips! We want to try as much as we can, but will probably skip the haggis, if it's made with the "traditional" ingredients! Sometimes knowing too much about the ingredients in something can make one not even want to try it, even if it might be delicious to some. When my son was stationed in Japan five years ago, we visited and ate some very strange things, but most of it was actually quite good. We drew the line, though, by NOT ordering something on a menu translated into English as "baby squid guts!" It may have been tasty, but we just couldn't... Respect also to your military son, far from home. I live in the state of Indiana, and we are expecting a snowstorm tomorrow with possibly 8 inches (20 cm) of snow. Ugh. Normal January weather in the American Midwest! My son says the weather near Cambridge seems mild for winter compared to what he grew up with here --just a little snow so far. He and his wife have been in England since last June, and are enjoying it very much, so far. We are excited to visit, and be taken to all their new favorite places. I appreciate your reply with all the great suggestions. Have a great New Year!

@i doc Sorry for late reply. British food - I'm English. Your son will already have found how odd British food is - hopefully. Fish and chips -from a proper chippie by the sea. Pies - snake and pygmie ( steak and kidney) very British. Pork pie. Sausage rolls. Cornish Pasties - but only in Cornwall Yorkshire pudding with everything and you don't have to be in Yorkshire but bes5 with a Sunday roast Black pudding Haggis Sausage and mash Pie mash and eels Obviously washed down with real ale - please drink either the ale or proper cider. We generally don't refer to people as Sir or Ma'am. You may hear as a man depending where you are in my awesome country: Mate, matie, Pal , Shag, Shagger, Chap, Gov, Duck A lady : Bird , Lass, lassie, lovely, Beautiful, Treacle and Duck or Duckie There is no disrepct. Enjoy - hope you a great time . Total respect to your lad, mine is out in Oman in British Army Happy days . Ps Proper beer - ale and gin

@Richard Prescott My son is in the US military and is presently stationed at RAF Alconbury/Molesworth near Cambridge. We are going to visit him this summer. First trip for us to the UK and we are very excited to go! Are there any traditional British foods that you would suggest we try while there? I know that American biscuits with sausage gravy for breakfast may sound odd to non-Americans, but having BEANS with the classic "English breakfast" sounds very odd to us! haha It's all good!

​@ᴍᴇꜱꜱᴀɢᴇ ᴍᴇ ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ👉Raina_Huang👈 Thanks for reply . Love these episodes and recipes - my daughter (16) loves your easy humour - unlike so many other media chefs. Scones with gravy ? Pancakes with bacon and syrup? Weird. Loved my time in USA when in military Always look forward to new episodes - Brunswick stew and cheese scones - I will be trying it Cheers matie

​@i docThanks for the reply - do love these recipes/ episodes - my daughter 16 - has actually found recipes she is comfortable with and she loves the easy humour. She was put off by celebrity chefs - more about them than the food. I was in British military for 18 years/ 21 as a British Police Officer and often went to various parts of USA. Loved it but ..... scones with gravy ? Pancakes with bacon and syrup ? Your very inspirational and share your recipes with mates and family. I always enjoy these episodes Ta matie

You're such a bloody legend man

I just tried to make those a week ago! Mine were a miserable failure!

I don't think I've ever clicked on a recommended video faster, and I'm so happy I did.

Chef John, have you ever froze your butter, then cheese grated it? It's my preferred method of cutting the butter in.

Tried them tonight. No bad, not great tbh. Little dry and tasteless, granted we should’ve cooked them on the shorter side than later. Will try them again but will add some shortening to help produce more flake and taste. They could definitely use some honey.

yummmmy! I personally will leave out the cheese. I like mine plain.

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TRUTH: When it comes to biscuits, there’s no such thing as too much butter.

I liked them better when you called them Irish Cheddar Spring Onion Biscuits. You running out of recipe's Chef? Just kidding. You're a legend. Keep it up man.

Nice. They look like cheese scones to me. Personally, I think I'd ditch the cheese, cut them in half and top them with clotted cream and strawberry jam

They don’t taste the same

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Is there any reason why I shouldn't just make my life easier by making square biscuits?

Yummy!

I always hate dealing with the scraps of dough, so I cut my biscuits into squares, so no muss no fuss.

So why the extra baking soda? This is similar to your regular buttermilk biscuit recipe (thanks for that, I make them often), I've simplified that recipe down to just self rising flour, butter and buttermilk and it's great that way. What does the extra baking soda give you? Looking forward to making this recipe, the wife is a cornbread fiend, so she's stoked about it, too. Thanks and take care.

@kinjun ranger Google says it has both. I don't have a package to look at the ingredients handy to verify it.

@CJ Toombs SR has baking Powder in it. Not baking soda.

​@kinjun ranger SR flour has baking soda in it as well.

Self rising uses baking powder. So adding baking soda will give them more lift, as it will activate with the acid in the buttermilk.

I’ll bet those were superb with that Brunswick stew.

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I see what you did there. That was a Purdy good local football team reference there.

Those looked incredibly dry and crumbly. My cornbread has self rising cornmeal, a tablespoon of sugar, egg and plenty of buttermilk, with a little of the hot bacon grease from the hot cast iron skillet folded in before placing in the oven. My biscuits have self rising flour, a tablespoon of sugar, leaf lard or vegetable shortening or butter or strained bacon grease, and buttermilk, and only gets brushed with butter after they are just slightly starting to brown and then placed back in the oven to brown beautifully. If you don’t add enough buttermilk they'll be dry and crumbly. If you brush with butter before cooking they'll be kind of heavy and hinder rising, no doubt those would've risen significantly with that much baking powder. Alton uses a lot of useless techniques, like dimples in the dough, but whatever. When I make cheesy biscuits I just toss the grated cheese in the mix at the end and never overwork the dough. If you overwork the dough, they'll be tough. If you want detailed layers in your biscuits like that, simply roll the dough out thinly, cut, stack, lightly roll to desired thickness and then use your biscuit cutter. If you're just learning to make biscuits and are worried about overworking the scraps, simply cut them in squares with a knife, and no scraps. Never made cornmeal biscuits myself but had some that somebody else made, wasn't impressed, but maybe should have made some by my own hand to determine if they were good. Been making biscuits since my Daddy made me wash my hands and sat me on the table with a bowl, so I absolutely know how to make them, he did that because he had arthritis and the cold buttermilk would make his hands hurt. Started making cornbread with water because we were too poor to afford buttermilk all of the time and would reserve it for making biscuits if we had any.

roll the scraps into a disc and cut it in wedges - eliminates any further scraps. and I wonder if there's a way to dip them in lightly crushed corn flakes to give them an extra crunchy exterior and texture...

I have developed an addiction to biscuits, so I may have to tey this one