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Cornmeal Drop Biscuits

  • Yield: Makes 10
Cornmeal Drop Biscuits

Source: Holiday Baking 2002, Special Issue 2002


  • 1 1/2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
  • 1 cup milk


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.

  2. Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.

  3. With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.

  4. Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

Reviews (3)

  • bmkirkley 6 Dec, 2011

    I used buttermilk instead of milk and they were YUMMY! Turned out amazing!

  • CincinnatiMom 24 Oct, 2011

    Super easy and very tasty drop biscuit recipe. They're great to serve with soups and stews and even chili.

  • CherylHeartsMartha 31 May, 2008

    Delicious and terribly easy to prepare. All the ingredients are mixed together right away and there is no need to let your butter sit out to soften which makes them perfect for a last minute baking spree when preparing a meal. I used medium grind cornmeal and they were still fabulous. The medium grind added a rustic quality that was perfect with Martha's [filtered word]-a-leekie soup.

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