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!
- 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
- 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.
- 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.
*Dairy-free milk works fine, or any regular milk (skim, full-fat)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dishes
- Method: oven bake
- Cuisine: american
Keywords: cornmeal drop biscuits //cornmeal cheddar biscuits