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Cheesy Cornmeal Drop Biscuits

Need a quick, cheesy biscuit recipe to go with some soup? These cheesy cornmeal drop biscuits are delicious and will only take you 15 minutes to make!

cheesy cornmeal drop biscuits

Soooo how was the weekend? We had some more nicer weather and we took full advantage of it!! On Saturday we did some sledding and playground-ing and yesterday we spent almost all day outside. So wonderful! And dinner? OH man! I did a slow cooked braised short rib dish with veggies, sautéed mushrooms aaaaaand these cheesy cornmeal drop biscuits!! 

Growing up, biscuits were a staple. Mostly buttermilk drop biscuits that we made to go along with soups, stews and chilis. The family recipe was one of the first things I learned how to bake on my own! There is nothing that gets my nostalgia pains going or my mouth watering like a freshly baked biscuit smothered in butter. Seriously sooo good. And then of course, one with honey after dinner. Delicious!

These biscuits are fairly similar to the ones I grew up with, except they’re made with cornmeal and a LOT of cheese!! They’re the best! And the best part? They only take 15 minutes start to finish! 

How great is that!?

cheesy cornmeal drop biscuits

What is a drop biscuit?

Basically, a drop biscuit is exactly as it sounds. There is no cutter used in the making of these biscuits, so they won’t be perfect little shapes like you might see with other biscuits. They’re totally free-form! Easy, and no fuss. 

The texture of these biscuits is soft, buttery and melt-in-your-mouth good, thanks to all of that butter. They are to die for!

I do plan on posting my family recipe for buttermilk baking powder biscuits at some point, but now is not the time. Another day, another recipe!

How do you make a cornmeal drop biscuit?

Start by mixing together all of the dry ingredients together:

  • flour
  • cornmeal
  • salt
  • baking powder
  • sugar

Cut in the cold butter using a pastry cutter, or two forks, then slowly pour in the milk, stirring to create a shaggy dough. Add the cheese and combine. The dough will be slightly sticky but easy to spoon out of a measuring cup.

You can make the biscuits any size, but I like using a 1/4 cup measuring cup. “Drop” the dough onto a parchment-lined baking sheet and bake for 10-11 minutes. The bottoms will be slightly browned after this time. The crust around the edges is so good, cheesy and crispy!

These cornmeal drop biscuits are definitely best served right away, with fresh butter of course! 

 

cheesy cornmeal drop biscuits

What do you serve cornmeal drop biscuits with?

I love, love these biscuits with a soup or a stew. Some of these soup recipes from the blog would be the perfect addition:

  • Instant Pot loaded cauliflower soup
  • simple butternut squash soup
  • sausage and gnocchi soup

However you serve these cheesy little gems up, they’re sure to be the perfect companion for your meal! Or – make a batch for brunch and serve them with some honey and jam. Delicious!

cheesy cornmeal drop biscuits

cheesy cornmeal drop biscuits

And if biscuits aren’t your thing, try some of these other great little sides:

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cheesy cornmeal drop biscuits

Cheesy Cornmeal Drop Biscuits


  • Author: Katherine | Love In My Oven
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 biscuits 1x

Description

Need a quick, cheesy biscuit recipe to go with some soup? These cheesy cornmeal drop biscuits are delicious and will only take you 15 minutes to make!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/3 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, cold and cubed
  • 3/4 cup milk*
  • 1/2 cup grated cheddar cheese

Instructions

  1. Preheat the oven to 450 F and line a large rimmed baking sheet with parchment paper. In a large mixing bowl, sift together the flour, cornmeal, baking powder, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture becomes crumbly. Slowly pour in the milk, stirring to create a shaggy dough. Add the cheese and stir to combine.
  2. Using a 1/4 cup measuring cup, measure and drop the batter onto the prepared baking sheet, a couple inches apart from each other. Bake the biscuits for 10-11 minutes, or until the insides are set and the outsides have a crunchy brown edge. Serve immediately, with butter!

Leftover biscuits can be stored in an airtight container, at room temperature, for 1-2 days. Biscuits can also be frozen for up to 2 months, and reheated in the microwave or a toaster oven.

Notes

*Dairy-free milk works fine, or any regular milk (skim, full-fat)

  • Category: side dishes
  • Method: oven bake
  • Cuisine: american

Keywords: cornmeal drop biscuits //cornmeal cheddar biscuits

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19 Comments

  1. How easy are these Katherine?! Can’t wait to bake a batch with our next bowl of chili!

  2. Talk about a totally tasty dinner side. The yummy cheddar you added really transforms these biscuits into such a fabulous temptation!

  3. Wow ! Perfect to serve with any goulash !!!! Great and so simple !

  4. I’ve only made cornbread for a couple of times. I’ve certainly never made it in a drop biscuits format. And I’ve definitely not added any cheese in it before either! Cornmeal and cheese are two one of my favourite things, so this recipe is absolutely right up my alley!

  5. I’m a huge fan of cornbread, so I love the added cornmeal in these biscuits! They look so cheesy and delicious that I’d forget all about the main course. 🙂

  6. Katherine – I love a good cornbread, and in a drop-biscuit? with cheese? count me in! Love your easy recipe!

  7. I haven’t had corn bread in such a long time — you’ve got me craving, and this biscuit version looks amazing! Yummy!

  8. These biscuits looks SO good, Katherine! I just just taste the savory, buttery goodness from here!

  9. These sound irresistible! YUM!!

  10. Mmmm…love how easy these are! Plus, cheesy!!! I’m making these with. my next batch of chili!

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