Cornmeal Drop Biscuits Recipe
Cornmeal Drop Biscuits Recipe photo by Taste of Home

Cornmeal Drop Biscuits Recipe

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It's so easy to stir up a batch of these biscuits. The light golden biscuits are flecked with cheese and taste delicious spread with butter.—Rhonda McKee, Greensburg, Kansas
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 10 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 cup shortening
  • 1/2 cup shredded cheddar cheese
  • 1 cup 2% milk

Nutritional Facts

1 serving equals 210 calories, 12 g fat (4 g saturated fat), 9 mg cholesterol, 265 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, cornmeal, baking powder, salt and mustard; cut in shortening until crumbly. Stir in cheese and milk just until moistened.
  2. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 375° for 26-28 minutes or until golden brown. Serve warm. Yield: 10 servings.
Originally published as Cornmeal Drop Biscuits in Quick Cooking January/February 2000, p7

Nutritional Facts

1 serving equals 210 calories, 12 g fat (4 g saturated fat), 9 mg cholesterol, 265 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cornmeal Drop Biscuits

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 13, 2013

Very delicious!

MY REVIEW
Reviewed Aug. 10, 2013

I have made these biscuits a couple times and loved them for their ease, but the biscuit seemed too dry and crumbly. To remedy this, I added 2 tbsp. of softened butter with the shortening. Make certain to mix well. I baked them in muffin tins since the batter was more runny. I didn't grease the tins since they were nonstick and there was extra butter in the recipe. The muffins came out with a cornmeal crust that is slightly crunchy and they weren't dry - didn't even need butter. My husband liked this version much better.

MY REVIEW
Reviewed Feb. 15, 2013

These turned out wonderful. The only thing I did different is I used butter instead of shortening. Will definitely be making these again.

MY REVIEW
Reviewed Apr. 14, 2011

So easy and good! My favorite kind of biscuit, anyway.

MY REVIEW
Reviewed Apr. 22, 2008

Cornmeal Drop Biscuits Recipe

Cornmeal Drop Biscuits

Ingredients:

  • 1-1/3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 cup shortening
  • 1/2 cup shredded cheddar cheese
  • 1 cup milk

Directions:

In a large bowl, combine the flour, cornmeal, baking powder, salt and mustard; cut in shortening until crumbly. Stir in cheese and milk just until moistened.
    Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 375° for 26-28 minutes or until golden brown. Serve warm. Yield: 10 servings.

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