Buttermilk-Cornmeal Drop Biscuits with Honey Butter

Photo: Romulo Yanes
Prep Time:
15 mins
Total Time:
30 mins

Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.


  • 1 ½ cups all-purpose flour (spooned and leveled)

  • ¾ cup yellow cornmeal

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon fine salt

  • ½ cup (1 stick) cold unsalted butter, cut into small pieces, plus ¼ cup (½ stick), room temperature

  • 1 cup buttermilk

  • 5 tablespoons honey


  1. 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.

  2. 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.

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