Under 30 Minutes
Buttermilk-Cornmeal Drop Biscuits with Honey Butter
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature
- 1 cup buttermilk
- 5 tablespoons honey
Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.