Rating: 3.12 stars
42 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Unknown origin, March 2006 (published), Annual Recipes 2002, Holiday Baking 2002, Special Issue 2002, Unknown origin

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Credit: not applicable

Recipe Summary

Yield:
Makes 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

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Reviews (3)

42 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Rating: Unrated
12/06/2011
I used buttermilk instead of milk and they were YUMMY! Turned out amazing!
Rating: 5 stars
10/24/2011
Super easy and very tasty drop biscuit recipe. They're great to serve with soups and stews and even chili.
Rating: Unrated
05/31/2008
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]-a-leekie soup.
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