Simple Cornmeal Drop Biscuits Recipe
Our Cornmeal Drop Biscuits Recipe is the perfect cross between a fluffy biscuit and buttery cornbread - but with no kneading, rolling, or cutting required! This is one of those one-bowl bread recipes that can be on your table in under 25 minutes, start to finish. Using a shortcut technique to combine the buttermilk and melted butter, plus an extra high baking temperature, these biscuits will turn out moist, flavorful, and crispy on the edges!
Ingredients
- 1 cup buttermilk
- 8 tbsp butter
- 1 1/2 cups all purpose flour
- 1/2 cup cornmeal
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
Instructions
- 1
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- 2
In a liquid measuring cup, measure the buttermilk. Place in the freezer to get extra cold while you prepare the remaining ingredients.
- 3
In a small bowl, melt the butter in the microwave. Set aside to cool.
- 4
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- 5
Remove the cold buttermilk from the freezer. Add the butter and mix well with a whisk or fork. It should form a clumpy texture. Pour the wet ingredients into the dry ingredients and stir well with a rubber spatula until just combined. Be careful not to overmix.
- 6
Using a large 1/4 cup scoop, drop scoops of the biscuit batter onto the cookie sheet, about 2 inches apart.
- 7
Bake for 12-14 minutes until the biscuits are cooked through and lightly golden brown. Cool for 5 minutes on the sheet, then serve with butter and honey.
Cook it from the original
This recipe comes from borrowedbites.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on borrowedbites.com