Scrumptious Cornmeal Cheddar Biscuits: An Simple Drop Biscuit Recipe

This is an incredibly easy drop biscuit recipe for these flaky cornmeal cheddar biscuits that goes so well with dinner or to round out lunch or for snacking on. Unlike other drop biscuits, you drop the thicker batter using a measuring cup instead of spooning them on the baking sheet. You also need to give these delicious biscuits more room to spread out.

Instead of using butter, these cornmeal drop biscuits have canola oil for a healthy fat option to keep cholesterol levels in check. As a result, this particular recipe spreads more for a flatter biscuit. However, if you substitute butter and cut it into the dry ingredients until crumbly like you do when making a shortening pie crust, then the batter will be slightly thicker and rise higher. Therefore, keep that thought in mind.

Baking these cornmeal biscuits with cheese from scratch is a cinch with the limited amount of work that is required before enjoying their awesome flavor. It is just gathering the ingredients, grating the cheese unless you buy it shredded before giving them a quick stir then placing them on your well-greased baking pan.

I hope that you give my cornmeal cheddar biscuits a try the next time that you want to bake. Please also share this easy drop biscuit recipe with family and friends and do come back to my blog for more. You also may want to check out my cornmeal biscuits, which are a rolled out variety of biscuits. In addition, I suggest using my search box to find more tasty biscuits!

How to Make Easy Cornmeal Cheddar Biscuits

1 ½ cups of sifted flour
½ cups of yellow cornmeal
1 cup of milk
3 teaspoons of baking powder, leveled
2 teaspoons of sugar
1/4 teaspoon of salt
½ cups of canola oil or butter
½ cups of grated Cheddar cheese

1. Preheat your oven to 450-degrees.
2. Deposit the sifted flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl.
3. Pour in the oil, cheese, and milk next and stir until ingredients are moistened and blended. (If substituting with butter, you will cut it in with the dry ingredients to form a crumbly texture before adding the milk and cheese.)
4. Drop by 1/4 cupfuls of batter onto your greased baking sheet and allowing about two inches or so between them to give them room to grow. You get about eight biscuits.
5. Bake for 12 to 15 minutes at 450-degrees. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness. You’ll also see them turning golden brown.
6. Serve warm.
7. ENJOY!

This is an incredibly easy drop biscuit recipe for these flaky cornmeal cheddar biscuits that goes so well with dinner or to round out lunch or for snacking on.

Course:

bread, Dinner, Lunch, Snack

Cuisine:

American

Keyword:

cheddar cheese biscuit recipe, cornmeal cheddar biscuits, cornmeal drop biscuits, drop biscuit recipe

Servings: 8

Author: Mary Balandiat

• 1 ½
  cups
  of sifted flour
• ½
  cups
  of yellow cornmeal
• 1
  cup
  of milk
• 3
  teaspoons
  of baking powder
  leveled
• 2
  teaspoons
  of sugar
• 1/4
  teaspoon
  of salt
• ½
  cups
  of canola oil or butter
  softened
• ½
  cups
  of grated Cheddar cheese

1. Preheat your oven to 450-degrees.

2. Deposit the sifted flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl.

3. Pour in the oil, cheese, and milk next and stir until ingredients are moistened and blended. (If substituting with butter, you will cut it in with the dry ingredients to form a crumbly texture before adding the milk and cheese.)

4. Drop by 1/4 cupfuls of batter onto your greased baking sheet and allowing about two inches or so between them to give them room to grow. You get about eight biscuits.

5. Bake for 12 to 15 minutes at 450-degrees. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness. You’ll also see them turning golden brown.

6. Serve warm.

7. ENJOY!