I apologize to those who are experiencing warm or even hot weather right now, for sharing this recipe. Currently, it is barely 40 degrees here, rainy, raw and just gross. We even had a fire in our woodstove last night. I have been meaning to share this recipe with you for a while, I just haven’t gotten around to it! I thought it would be fitting since I have a pot of our favorite chili simmering on the stove right now, and I plan on making these drop biscuits to go with it, shortly. After discovering the recipe in the Cook’s Country last fall, I have been making them ever since. I don’t think I’ll ever go back to the recipe on the back of the cornmeal container! Ha. (It’s almost embarrassing to admit that I actually used that recipe!)
These drop biscuits are really easy, but so amazing. I think the stone-ground cornmeal brings more depth to the flavor and makes them heartier tasting. I love to dip them in chili when they are warm from the oven and slathered with butter. These biscuits are light and fluffy, and you should definitely make these as soon as you can!
Recipe from Cook’s Country Magazine, October/November 2015
Cornmeal Drop Biscuits
These biscuits are a step up from your typical corn bread. Tender, and perfect for slathering with butter and dipping into a chili. Make extra and freeze the leftovers!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup stone-ground cornmeal
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk*, chilled
- 8 Tablespoons (1 stick) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 450°F. Line a baking sheet with a rubber baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a glass measuring cup, whisk together the buttermilk and melted butter until small clumps form. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until incorporated.
- Using a large cookie scoop, or a greased 1/4-cup measuring cup, scoop out the batter and place on the prepared baking sheet, spacing about 1 1/2 inches apart. Place in the oven and bake for 12-14 minutes, or until golden brown, rotating the baking sheet halfway through baking. Let cool for 5 minutes before serving with butter.
Notes
I never buy buttermilk, I just mix 1 Tablespoon lemon juice with 1 cup of milk and let sit for about 5-10 minutes, or until small clumps form.
Freeze any leftovers in a ziplock bag for several months, rewarming before consuming.
I’m surprised that there aren’t any reviews for these delicious biscuits. They’re excellent, some of the best I’ve made over the years. The outside is nice and crusty, and the inside crumb is moist, light and tender. The cornmeal adds interest to the taste and the texture. I used fine cornmeal. Not having to cut the butter in makes the prep quick and easy. I scooped rounded 1/4 cup measures and ended up with 8 biscuits. Thanks for a great recipe.
Thank you! I would have to agree- I love these biscuits! I love dipping them in chili. I am glad you enjoyed them!
Could I add cheese to make these cheesy cornmeal biscuits? If so, how much would you recommend?
Absolutely! I think I would start with one cup of shredded cheese. Try the recipe out, and add more or less to your liking!