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Cornmeal Drop Biscuits

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


  • 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


  • 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.
Nutrition Facts
1 each: 210 calories, 12g fat (4g saturated fat), 9mg cholesterol, 265mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 4g protein.
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Average Rating:
  • belindajo
    Nov 13, 2013

    Very delicious!

  • nkirby
    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.

  • giddyhermit
    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.

  • akovash
    Apr 14, 2011

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

  • Lin-Dser
    Jan 12, 2009

    No comment left

  • badgergirl
    Apr 22, 2008

    Fabulous... these turn out amazing every time!