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Fluffy Pillow Cornmeal Biscuits

Light & Fluffy Pillow Cornmeal Biscuits ~ Sumptuous Spoonfuls #easy #biscuit #recipe

My son asked me for biscuits a week or two ago. I told him to search my blog and he said there were only two biscuit recipes there. That seemed kinda wrong so we made up a new one. It’s marvelous because he’s discovered he likes to make the biscuit dough, so we’ve had several dinners accompanied by these biscuits. He’ll make the batter and have it ready for me when I get home, then I roll it out, cut it and stick the biscuits into the oven. It’s so nice to have hot, fresh biscuits for dinner after a long day.

Cutting these biscuits into pillows is way simpler than the normal process of rolling out the dough, cutting circles, roll it again … just roll the dough out into a circle about 1/2 inch thick, then cut into rectangles with my handy dandy kitchen chopper scraper thingy. If you don’t have one of these, you can use a knife or pizza cutter, but this thing is so handy when it comes to cutting and cleaning up dough. My dad gave it to me ages ago and I use it for scones all the time. It cuts the dough really nicely and then you can use it to scrape all the flour and dough bits off your table in just a few seconds. It’s seriously brilliant!

Cutting Pillow Biscuits

These little “pillows” have become sort of an obsession at my house. My daughter loves the little corner ones that come out looking like little triangle pillows and my son, of course, being the big guy that he is, likes the larger rectangular ones.

Fluffy Pillow Cornmeal Biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 16 biscuits

Fluffy Pillow Cornmeal Biscuits


  • 1 cup white flour
  • 1/2 cup whole wheat flour (or, for more fluff, sub 1/2 cup all purpose flour)
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons chilled butter
  • 1 large egg
  • 1 cup plain low-fat or nonfat yogurt


  1. Preheat oven to 400 degrees F.
  2. Mix first 7 ingredients (flour through baking soda) in a large bowl.
  3. Cut butter into small bits and mix in with a pastry cutter, 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal. I like to use my fingers because I love the feel of the crumbly flour and butter on my hands.
  4. In a small bowl, whisk egg and yogurt until smooth.
  5. Add the egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
  6. Turn the batter onto a well-floured surface and sprinkle with flour. Roll to 1/2 to 3/4 inch thick and cut with a pastry or pizza cutter into square / rectangular shapes.
  7. Bake at 400 for 15 – 20 minutes or until nicely browned on top.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Light & Fluffy Pillow Cornmeal Biscuits ~ Sumptuous Spoonfuls #easy #biscuit #recipe

This recipe was shared at Foodie Friends Friday, Weekend PotluckWhat to Do Weekends, Simple Supper Tuesday, Tuesday’s TableMoonlight & Mason Jars and Hearth & Soul Bloghop.

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18 Responses

  1. these are on the list to make for Easter outstanding!

    March 26, 2015 at 8:30 pm

    • Ann

      Thank you Claudia! I’m so happy you’re going to try them 🙂

      March 28, 2015 at 2:05 pm

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  3. I just made them, they are in the oven now and I can’t wait to try them! Thank you Ann for sharing! xo

    March 30, 2015 at 12:48 pm

    • Ann

      Oh hurrah, I am so excited that you’re trying them! Thanks Donika!

      March 30, 2015 at 8:10 pm

  4. These look amazing! I have to try your recipe! Thank you for linking up Ann! Nettie

    March 30, 2015 at 10:03 pm

  5. What a great recipe. Thanks so much for sharing with us at Weekend Potluck. I love this one so much I chose it as my personal favorite at this week’s party….keep em comin…please! Trust you and yours enjoy a wonderful Easter weekend. http://thebetterbaker.blogspot.com/2015/04/pineapple-sheet-cake-wcaramel-frosting.html

    April 3, 2015 at 6:54 am

  6. Aaaaaaaann! These are beautiful- I love the ww flour, cornmeal and yogurt additions! Saw these at Weekend Potluck and had to come over for a better look. Gorgeous- I loves me a good biscuit. 😀 Happy Friday! ♥

    April 3, 2015 at 8:11 am

    • Ann

      Oh thank you Joy! I’m so glad you like them 🙂

      April 3, 2015 at 4:57 pm

  7. Joy

    I have not previously been aware of your site. Looks like I am going to look into more of your recipes. Have a grand daughter that adores corn muffins and maybe would like these as well. will have to try them as I am accustomed to making 7up biscuits only as my family loves them. thank you for the post.

    April 6, 2015 at 6:57 am

    • Ann

      I hope she likes these too! Thanks for your sweet comment 🙂

      April 6, 2015 at 7:12 am

  8. Kathy Smith

    Any suggestions on the wheat flour have to avoid due to severe abdominal cramps and then up and out issues

    April 11, 2015 at 5:59 pm

    • Ann

      Hi Kathy,

      Do you need to completely avoid wheat? You can try substituting a gluten-free mix (or use a mix of cornstarch, tapioca flour, and potato flour) for the wheat flour, but I can’t say I’ve tried it so I’m not sure how well it would work. Give it a shot and let me know how it goes! Be sure to leave more space between the biscuits because they will spread more.

      Take care and good luck,


      April 11, 2015 at 6:39 pm

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  10. Larry

    Hello, I am going to try these but wondered could I substitute white flour for the whole wheat flour?
    Thanks in advance,

    November 5, 2015 at 12:32 pm

    • Ann

      Hi Larry,

      Yes, absolutely you can! That is exactly how my son made them.


      November 5, 2015 at 9:18 pm

  11. Sarah

    Was excited to make these tonight. I bake often and love new quick bread ideas to accompany dinner. The flavor was great, however mine were nowhere close to fluffy, they were like a thin scone – they didn’t puff or fluff up much at all. Anyone else have this happen? My son joked that following the recipe was my dilemma (we loosely interpret recipes, rarely following exact). The pantry ingredients are all fairly new, so I’m not sure where things went wrong.

    June 20, 2016 at 8:52 pm

    • Ann

      Sarah, I bet I know what happened … try using just all purpose flour next time (no whole wheat flour). They will be much fluffier.

      June 20, 2016 at 9:15 pm