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
- ¾ cup all-purpose flour
- ¼ cup cornmeal
- 2 tsp sugar
- 1 tsp baking powder
- pinch of salt
- 2 Tbsp butter cold
- ⅓ 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.