Simple Cornmeal Drop Biscuits Recipe

A very close up view of a yellow, textured biscuit with a bite removed on white parchment paper with the edge of a silver butter knife in the front of the photo.

5 from 2 votes

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!

Prep Time10

Cook Time12

Total Time22

Course: Bread, Side Dish

Cuisine: American

Servings: -11

Calories: 208kcal

Author: Misty

Equipment

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

Tips and 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.

Storage Instructions: These biscuits are best served fresh. Store leftovers in an airtight container at room temperature for 1-2 days. Reheat gently in the microwave if desired to improve the texture (only about 5-15 seconds, depending on your microwave).

Freezer Instructions: Although these are best served fresh, you can freeze leftover biscuits on a flat sheet pan, uncovered until solidly frozen. Then store in an airtight freezer bag or container, sealed well to avoid freezer burn. Thaw at room temperature, then reheat gently until warmed through.

Nutrition