Cornmeal Drop Biscuits Recipe

5 5 6
Cornmeal Drop Biscuits Recipe
Cornmeal Drop Biscuits Recipe photo by Taste of Home
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Cornmeal Drop Biscuits Recipe

Read Reviews
5 5 6
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

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.
Originally published as Cornmeal Drop Biscuits in Quick Cooking January/February 2000, p7

Nutritional Facts

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

  • 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
  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

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Reviews forCornmeal Drop Biscuits

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belindajo User ID: 6233792 203415
Reviewed Nov. 13, 2013

"Very delicious!"

MY REVIEW
nkirby User ID: 5661532 26247
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
giddyhermit User ID: 4579273 29080
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
akovash User ID: 2799662 75624
Reviewed Apr. 14, 2011

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

MY REVIEW
badgergirl User ID: 2400926 37477
Reviewed Apr. 22, 2008

"Fabulous... these turn out amazing every time!"

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