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, homemade 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!
Serve this cornmeal side dish alongside any number of soups, chilis, or barbecue dishes this season! You can even freeze the leftovers for another day!
If you need any recipes that use cornmeal, this is a great one! We've made it for quick weeknight dinners and large family gatherings, and it works just as successfully for any occasion. Add it to your list of Easter recipes or Thanksgiving recipes for a great holiday side dish!
If you want a full pan instead of individual servings, this Moist Cast Iron Skillet Cornbread is another great thing to make with cornmeal!
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Why this recipe is great
- These have all the delicious taste of cornbread, but with less work and easy individual servings.
- The texture is fluffy and soft on the inside, and slightly crisp on the edges.
- No kneading, no rolling, no cutting!
- No fancy equipment necessary! No food processor, no biscuit cutters - just a bowl and a whisk.
- They're versatile and you can serve them with any number of side dishes.
What is a drop biscuit?
Drop biscuits are made with a slightly more wet dough than traditional biscuits, which allows you to skip the kneading, rolling, and cutting. Instead, you scoop and drop the batter onto a cookie sheet, which makes them faster and easier to make.
Ingredients for biscuits with cornmeal
Ingredient quantities are in the recipe card below, but here are a few noteworthy tips for best results.
- Buttermilk: This can't be substituted with any other kind of milk; it simply won't have the same texture or flavor.
- Butter: I always use salted butter, but unsalted will work well too. You can start with cold butter since it will be melted.
- All purpose flour: It's important to fluff up the flour to get it loose, then measure. This is a simple way to avoid too measure it accurately.
- Yellow cornmeal: For the best flavor, make sure it is fresh and not expired.
- Sugar: The sugar not only lightly enhances the flavor, but alos impacts the texture. Don't skip it.
- Baking powder: This will help keep the texture light and fluffy.
- Baking soda: This will react with the acidity of the buttermilk, which will help the biscuits rise.
- Salt: I suggest kosher salt. Table salt has a different flavor and saltiness level.
Helpful tools
How to make cornmeal drop biscuits
Start by preheating the oven to 450F. You want the oven really hot for this recipe, so give it plenty of time to heat. You can also line a cookie sheet with parchment paper.
Next, measure the buttermilk into a liquid measuring cup and place it in the freezer to get really cold. In a separate bowl, melt the butter in the microwave and set aside to cool slightly.
Now that everything is ready, whisk together all the dry in ingredients in a large bowl. Give it a good whisk to ensure all the lumps are removed.
Next, remove the really cold buttermilk from the freezer. Add the melted butter and mix it well with a whisk or fork.
It should pretty quickly form a clumpy texture. Don't worry, these clumps are a good thing! They help create the perfect fluffy texture.
Pour the buttermilk mixture into the dry ingredients and stir well with a rubber spatula until just combined. Be careful not to overmix or the batter will become tough.
Using a large ¼ cup scoop, drop scoops of the biscuit batter onto the cookie sheet, about 2 inches apart. Bake for 12-14 minutes in the preheated oven, or until they are lightly golden brown and cooked through.
Pro tip: They will be very soft, so allow them to cool for 5 minutes on the sheet pan before moving them. Serve with softened butter, honey, or even hot honey for a little kick!
Serving ideas
Cornbread drop biscuits are such a versatile side dish that go with lots of different main dishes, including grilled meats, barbecue, soups, chilis, stews, and more. Here are some ideas to get you inspired!
Storage instructions
The key to keeping leftovers decent is to prevent them from drying out. Use an airtight container to store leftovers at room temperature for 1-2 days. Reheat them gently in the microwave for 5-15 seconds to restore some of their original soft texture.
Freezer instructions
These are truly best served fresh, but you can freeze leftovers if needed. Allow them to cool fully, then freeze them uncovered on a flat baking sheet (this quarter sheet size fits great in my freezer). Once they are frozen solid, store them in an airtight container or bag in the freezer for 2-3 months. Thaw at room temperature, then reheat them gently in the microwave for 5-15 seconds and serve with soft butter to restore some of the moisture.
FAQs
This recipe does not turn out the same with regular milk, nor is it as good with "homemade buttermilk" substitutes. For best results, use store bought buttermilk.
Yes! For a flavorful twist, add some shredded cheddar cheese and/or chopped fresh herbs near the end of the mixing process, when the dough has a few white streaks remaining. Mix gently to avoid making the dough tough.
If your biscuits turned out flat, the usual culprit is old baking powder or baking soda. Even if it is not technically expired, it can sometimes go stale and not work as well as it should. I like to change mine out about every 6 months to make sure it stays fresh!
Tips & Tricks
- Ensure the buttermilk is extra cold before adding the butter. The clumps that it forms are only possible if the milk is cold, and those clumps ensure the buttery pockets are spread evenly throughout the batter.
- Be careful not to overmix the batter or it will deflate, changing the fluffy texture.
- Make sure your oven is piping hot before baking. I always let mine heat an additional 5 minutes after it comes to temperature, just to be sure.
More bread recipes
Looking for other recipes like this? Try these:
Recipe
Simple Cornmeal Drop Biscuits Recipe
Equipment
- Large scoop ¼ cup capacity
Ingredients
- 1 cup buttermilk
- 8 tablespoon butter
- 1 ½ cups all purpose flour
- ½ cup cornmeal
- 3 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a liquid measuring cup, measure the buttermilk. Place in the freezer to get extra cold while you prepare the remaining ingredients.1 cup buttermilk
- In a small bowl, melt the butter in the microwave. Set aside to cool.8 tablespoon butter
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.1 ½ cups all purpose flour, ½ cup cornmeal, 3 tablespoon sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon kosher salt
- 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.
- Using a large ¼ cup scoop, drop scoops of the biscuit batter onto the cookie sheet, about 2 inches apart.
- 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.
Notes
- Ensure the buttermilk is extra cold before adding the butter. The clumps that it forms are only possible if the milk is cold, and those clumps ensure the buttery pockets are spread evenly throughout the batter.
- Be careful not to overmix the batter or it will deflate, changing the fluffy texture.
- Make sure your oven is piping hot before baking. I always let mine heat an additional 5 minutes after it comes to temperature, just to be sure.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mary Ernst says
I needed a last minute bready contribution to book club. As always, I know I can rely on Borrowed Bites! They came out GREAT. I put some shredded cheese on a few of them. Next time I may brush the tops with butter instead. I made my husband a tomato sandwich with the one leftover the following day. He loved it. This recipe (& husband) is a keeper.
Danielle says
Wow, Mary! That comment made our day! Your variation sounds delicious! And so happy you found a keeper (both the recipe and the husband) If you want to go crazy, we have a cheddar biscuit topped with hot honey on the site. It is soo good! I will have to try it as a sandwich sometime. Happy eating!
Misty says
We make these every time we serve bbq! So easy and always gone in a flash.