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

Martha Stewart Living, November 2001

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Yield:
Makes 10
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Ingredients

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Directions

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  • 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.

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  • Add milk, and stir until just combined.

  • 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.

Variations

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 papertowel-lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in theskillet; cook until translucent, about 3minutes. Drain on paper towels. Add baconand onion to the butter-and-flour mixture after butter has been cut in. Proceedwith remainder of recipe.

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