Cheddar Cornmeal Drop Biscuits

Cheddar cornmeal drop biscuits are a great addition to any meal. They are very easy as, unlike the traditional roll-out and cut-out biscuits, they are simply mixed and dropped, as the name would imply, onto the baking sheet. They look rough and a little rustic, and that is exactly how they are supposed to look!

I like a biscuit anytime, but these pair really nicely with soup, especially chili. Chili and cornbread are an absolute classic.


Flour: Gives the biscuit structure.

Cornmeal: I love the crunchy texture that cornmeal gives the biscuits.

Sugar: A bit of sweetness to balance out the savory flavors.

Baking Powder: The leavening agent to make the biscuits rise.

Salt: Just a pinch to bring out all the flavors.

Butter: Gives flavor and richness to the biscuits.

Buttermilk: Buttermilk adds a nice tangy flavor and also works with the baking powder so the biscuits rise. If you don’t have buttermilk, simply add a splash of white vinegar to regular milk. I have also used almond milk with good results.

Shredded Cheddar Cheese: Makes the biscuits cheesy, rich, and delicious. I used a medium grated cheese and I really like that you can see the cheesy chunks. You could also use a fine grate if you prefer.


Preheat the oven right away, as the biscuits will be ready in no time.

If you are creating buttermilk by adding a splash of vinegar to milk, do that right away. You want to allow the mixture to sit for about five minutes. I nearly always use this method, as I don’t typically use a lot of buttermilk at one time. Then I rarely use the whole container before it goes bad. I hate wasting ingredients and this is a good solution.

Combine the flour, cornmeal, sugar, baking powder, and salt. Next, the cold butter is combined with the dry ingredients. You can use a pastry blender, a fork, or your fingers to mix in the butter until the mixture resembles coarse crumbs.

Stir in the buttermilk and fold in the cheese.

Grab a tablespoon and drop spoonfuls of biscuit dough onto a greased or sprayed sheet pan. They do rise and spread a bit, so allow a good inch between biscuits.

Bake for 12 minutes until biscuits have risen and are golden brown.

Next time you make a batch of chili, or really anytime you want a tasty biscuit with dinner, try these cheddar cornmeal drop biscuits.

Cheddar Cornmeal Drop Biscuits

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Bread, Side Dish
Cuisine American
Servings 8 biscuits


  • ¾ cup all-purpose flour
  • ¼ cup cornmeal
  • 2 tsp sugar
  • 1 tsp baking powder
  • pinch of salt
  • 2 Tbsp butter cold
  • cup + 1 Tbsp buttermilk
  • ¼ cup shredded cheddar cheese


  • Preheat oven to 450℉
  • Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Mix in butter with a pastry blender, a fork or your fingers until mixture resembles coarse crumbs.
  • Add buttermilk and stir until mixture is just combined. Fold in the cheddar cheese.
  • Fold in the cheddar cheese.
  • Using a Tbsp, drop by spoonful onto a greased baking sheet. Allow about an inch between biscuits.
  • Bake for 12 minutes, or until golden brown.
Keyword cheesy, Crisp, Starch

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating