Cornmeal drop biscuits are simpler to make than traditional tea biscuits, deliver a rich, cheesy flavor, and fill your kitchen with an irresistible aroma. These biscuits require no buttermilk, use plenty of cheese, and are ready in under 30 minutes.
Everyone needs a go-to biscuit recipe that’s quick to assemble and satisfying at every bite. These drop biscuits use straightforward ingredients and a forgiving method, perfect for beginners and busy cooks alike.
When stored properly they keep well for several days and revive nicely when reheated. These corn-and-cheese biscuits make a crowd-pleasing side or snack the whole family will enjoy.
What’s a drop biscuit?
A drop biscuit has a wetter dough than rolled biscuits, so instead of rolling and cutting, you simply spoon or scoop portions of dough and drop them onto a baking sheet. The wetter dough eliminates the need to flour a work surface or roll the dough out.
Drop biscuits don’t puff up as much as rolled biscuits and have a coarser, heartier texture, but they’re still tender and flavorful. Their ease of preparation makes them a great choice when you want warm biscuits with minimal fuss.
They won’t rise quite as high as rolled tea biscuits, but you can encourage a taller shape. After portioning the biscuits, chill the baking sheet in the fridge for about 20 minutes before baking. Use a fully preheated oven and very cold butter, milk, and sour cream, and avoid overworking the dough. This recipe combines baking powder and baking soda for lift—make sure both are fresh for best results.
The easiest swap is the cheese. These biscuits work well with cheddar, mozzarella, parmesan, or other hard cheeses—each gives a slightly different flavor profile but all turn out delicious.
How to make them from scratch
No mix required—these drop biscuits are made from pantry-friendly ingredients. The starring flavors are cornmeal and cheese; a sharp cheddar is my usual choice, but any hard cheese will work.
Begin by preheating the oven to 425°F (220°C).
1. Mix the dry ingredients: all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar. Stir until evenly combined.
2. Cut in the butter: add cold, cubed butter to the dry mix and use a pastry cutter, two forks, or your fingertips to distribute it until the mixture resembles coarse crumbs.
3. Add the cheese: fold in the grated cheese quickly so it’s evenly distributed but the mixture stays cool.
4. Combine sour cream and milk in a separate bowl.
5. Add the milk mixture to the dry ingredients and stir until a sticky dough forms and no dry patches remain. Avoid overmixing.
6. Scoop and drop the dough onto a lined baking sheet using a cookie scoop or spoon, leaving space between portions.
Bake for about 15 minutes until the biscuits are golden on top and set. Serve warm for the best texture and flavor.
What to eat with them?
These cornmeal drop biscuits are versatile and pair well with both sweet and savory accompaniments:
- Butter—especially when the biscuits are fresh from the oven.
- If you like a sweet contrast, a little apple honey or jam is lovely.
- For a sweet-and-savory combination, serve alongside a hearty vegetable caponata or a savory stew.
Ready to bake delicious cornmeal drop biscuits? Follow the simple recipe below and enjoy warm, cheesy biscuits in about 20 minutes.
📖 Recipe
Easy Cornmeal Drop Biscuits (No Buttermilk)
Tatiana Kamakura
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup cold butter, cubed
- 1 cup cheese, grated
- 1 cup cold milk
- ¼ cup cold sour cream
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar until well combined.
- Add the cold, cubed butter and cut it into the dry mixture with a pastry cutter or your fingertips until it resembles coarse crumbs.
- Stir in the grated cheese quickly so the mixture stays cool.
- In a separate bowl, whisk the sour cream and cold milk together. Pour this into the flour mixture and stir until a sticky dough forms with no dry streaks.
- Use a cookie scoop or spoon to portion the dough and drop mounds onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for about 15 minutes, or until the tops are golden and set.
- Remove from the oven and serve warm.
Notes
For taller biscuits, shape the portions and chill the baking sheet in the refrigerator for 20 minutes before baking. Always bake in a fully preheated oven and use very cold dairy and butter to help with lift.
This recipe depends on both baking powder and baking soda for proper rise—check that they are fresh before baking.
Any hard cheese works well here; try cheddar, mozzarella, or parmesan for different flavor notes.
Nutrition
Calories: 227kcal
Carbohydrates: 23g
Protein: 6g
Fat: 13g
Saturated Fat: 8g
Polyunsaturated Fat: 4g
Cholesterol: 35mg
Sodium: 512mg
Fiber: 1g
Sugar: 1g