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.