Drop Cornmeal Biscuits

Drop Cornmeal Biscuits

Drop biscuits that are an easy addition to complete any weeknight meal.

10 min.prep time 25 min.total time
12 biscuits
5 Ratings

Ingredients

1 3/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk*

Directions

Heat oven to 450°F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)

Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.


*Substitute 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.

Recipe Tip

Tender biscuits result when the dough is not over mixed. Combine the wet and dry ingredients only until the mixture holds together to avoid a tough texture. To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet

Nutrition Facts (1 biscuit)

Calories: 170

Fat: 8g

Cholesterol: 20mg

Sodium: 300mg

Carbohydrates: 22g

Dietary Fiber: 1g

Protein: 3g

Recipe #11434©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

Made it with Pamela's gluten free mix, which contains baking powder already, so I left that out. Also substituted some butter-flavor shortening for some of the butter (I know, it's a butter site, but watching fat). This was fantastic and I'll make it again. My oven runs a little hot but at 12 minutes these were almost too done- keep an eye on the time.
These were really good. Next time I think I'll use more cornmeal and less flour.
Very good!!! Lots of flavor and easy to make!
I love these as does my family !!! Super easy to make and very delicious!!!
This has a wonderful crunchy texture because of the cornmeal.
We like this better than the pancake and biscuit mix recipe. This recipe has more substance.

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