New This Month

Cornmeal Drop Biscuits

Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.

  • Yield: Makes 10

Source: Martha Stewart Living, November 2001


  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup plus 1 tablespoon milk


  1. Preheat oven to 375 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or two knives, cut it in until mixture resembles coarse crumbs.

  2. Add milk, and stir until just combined.

  3. Spoon 10 mounds, about 1/2 cup each, onto baking sheet 1 inch apart; bake until biscuits start to brown, about 20 minutes. Remove from oven; cool on a wire rack. Serve warm.


BACON-AND-ONION MIX-IN: Cut 6 ounces of bacon into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add bacon and onion to the butter-and-flour mixture after butter has been cut in. Proceed with remainder of recipe.

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