Coming together in just 20 minutes from start to finish, these cornbread drop biscuits go well with so many meals. Light and flaky with a lovely buttery flavor–you will love how easy and delicious they are.
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Hello Friends!
Today I’m sharing these quick and easy cornbread drop biscuits.
You can whip them together in just 20 minutes from start to finish (yes, that includes baking time).
Seriously, they are a dinner-saving miracle.
How to make these cornbread drop biscuits
The process is simple. Mix together the pantry-friendly dry ingredients in a large bowl.
Next whisk the wet ingredients (sour cream + butter + milk) in a liquid measuring cup.
Then combine the wet and dry ingredients by gently folding with a rubber spatula just until all the dry ingredients are incorporated. Be careful not to overmix! Nobody likes tough biskys.
Drop 1/4 cup dough in each ball onto a parchment lined baking sheet. I love using my handy dandy #20 cookie scoop (aff. link) for this.
This recipe makes 1 dozen perfect cornbread drop biscuits. Yes, this girl is swooning in happiness right now at the mathematical miracle.
Remove them from the oven when they are lightly browned. They only take about 10 minutes to bake.
Each bite is light and flaky with a delicious cornbread-biscuit flavor.
The best cornmeal to use
Since I’m a texture person, I am a bit picky about the kind of cornmeal I use. I’m not a fan of the coarse textured cornmeal that comes out of the package at the store. Instead I use freshly ground popcorn that I grind in my grain mill (aff. link) on a fine setting. It’s super delicious. If you don’t have a grain mill you can blend up regular cornmeal until it’s a finer texture and that will work too.
I like to brush them with melted butter (+ a little parsley for looks) and eat them right after they come out of the oven. SO YUM.
Cornbread Drop Biscuits
Coming together in just 20 minutes from start to finish, these cornbread drop biscuits go well with so many meals. Light and flaky with a lovely buttery flavor–you will love how easy and delicious they are.
Ingredients
- 1 ½ cups (7.5 ounces) all-purpose flour
- ½ cup (3 ounces) cornmeal see note
- ¼ cup (1.9 ounces) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) butter melted & cooled slightly
- ½ cup sour cream
- ½ cup milk
Optional Topping Ingredients:
- 3 tablespoons melted butter
- 1 teaspoon fresh chopped parsley ½ teaspoon dried
Instructions
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Preheat oven to 475 degrees F. Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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In a 2-cup liquid measure, stir together the melted butter, sour cream, and milk until smooth and no clumps of sour cream remain.
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Stir the butter mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture starts to come together. DO NOT OVERMIX.
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Using a greased 1/4-cup measure (I use a slightly overfilled #20 scoop), scoop out mounds of the dough and drop them onto the prepared baking sheet evenly spaced apart, allowing 1 to 2-inches in between.
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Bake in preheated oven for 10-12 minutes or until the tops are golden brown and crisp. Remove from the oven, brush with additional melted butter mixed with chopped fresh or dried parsley, if desired. Serve warm.
Recipe Notes
1. For the cornmeal I like a finer texture and use freshly ground popcorn that I mill in my electric grain mill on a finer setting. You can also try grinding cornmeal that you bought from the store in a coffee grinder or blend it in the blender for a few minutes until is it fine.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
