Cornmeal biscuits are quick and easy drop biscuits with the nutty flavor of cornmeal, a touch of honey, and the tender texture of a classic biscuit. These cornmeal biscuits bake in about 15 minutes, making them the perfect last-minute side for chili, soups, or any comfort food dinner.
Perfect for chili, soup, and almost any comfort food, these “cornbread drop biscuits” whip up in minutes with simple ingredients—no Jiffy mix or other boxes needed.
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Featured Comment by ANon:
⭐⭐⭐⭐⭐"Wow! Delicious recipe and one that will hopefully be used for years to come!"
❤️ Why I Love This Recipe
- Quick & Easy Drop Biscuit — mix, drop, bake. From pantry to table in about 15 minutes.
- Comfort Food Sidekick — perfect with chili, soups, stews, or anything that needs a little bread on the side.
- Simple Ingredients — just flour, cornmeal, honey, and milk. No Jiffy mix required.
- Cornbread Meets Biscuit — nutty cornmeal flavor with the tender texture of a biscuit.
- Great with Milk, Fluffier with Buttermilk — use what you have, or make a quick substitute.
🌽 Ingredients
- Flour – all-purpose (AP) flour
- Cornmeal – yellow or white – both work
- Honey
- Milk – works great, but buttermilk (or a quick substitute) will make them fluffier
- Pantry ingredients – baking powder, baking soda, salt, butter
👨🍳 Quick Overview: Cornmeal Biscuits
1. Mix the dry ingredients – cornmeal, flour, baking powder, baking soda, and salt. Cut in cold butter.
2. Combine wet ingredients – warm honey (microwave a few seconds) and milk. Buttermilk or a substitute will give fluffier results.
✅ Pro Tip: Spray your measuring spoon with cooking spray before the honey—it slides right out.
3. Bring it together – stir wet into dry until just combined. Don’t over-mix. Add a splash of milk or dust of flour if the dough looks off.
4. Form the biscuits – drop onto a greased or parchment-lined baking tray.
5. Bake – 400° convection (425° conventional) until golden, about 12–14 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
👍 Make It Your Way — Options and Variations
- Cornmeal — white or yellow both work; flavor and texture are nearly the same.
- Flour — stick with all-purpose. Whole wheat plus cornmeal makes biscuits dense and heavy.
- Honey — don’t skip it; it’s what makes the corn flavor pop.
- Milk vs. Buttermilk — milk works great for quick drop biscuits, but buttermilk (or a substitute) will make them fluffier.
- Finishing touch — brush the tops with melted butter before or after baking.
- Optional add-ins — cheddar cheese, jalapeños, or chives turn these drop biscuits into something special.
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🤔 Why Are My Cornmeal Biscuits Flat?
Several things are already in your favor with this recipe — lots of leavening, good flour-to-cornmeal ratio — but flat biscuits can still happen.
- Oven temperature – The oven must be fully preheated and hot. If your oven runs cool, bake times may always feel longer. Try increasing the temp by 25°, or check with an oven thermometer.
- Dough texture – The dough should be slightly sticky, not too wet or too dry.
- Too moist? Add a tablespoon or two of flour.
- Too dry? Add a splash of milk.
- Baking powder – Old or air-exposed baking powder loses its punch. If it’s weak, your biscuits won’t rise.
🍽️ When to Serve Cornmeal Biscuits
Cornmeal biscuits are the perfect side with chili and comfort food dinners. Try them with:
📚 Related Recipes
If you love these cornmeal biscuits, you might also enjoy:
❄️ Storage of Leftovers
- Room temperature: 1–2 days in an airtight container
- Refrigerated: up to 7 days
- Frozen: 2–3 months
- Reheating: Best in the oven or air fryer for a crisp edge. The microwave works but makes them soft.
❓ FAQs
Yes. Milk works fine and makes tasty biscuits. Buttermilk (or a quick substitute of 1 cup milk mixed with 1 tablespoon vinegar or lemon juice, rested for 5–10 minutes) will give them more rise and a fluffier texture.
Absolutely. Pat the dough into a 1-inch thick disk, cut rounds about 2 to 2½ inches in diameter, and bake the same way. They’ll be a little taller and more uniform than drop biscuits.
Not really. White and yellow cornmeal both work, but the choice is often regional — white is common in the South, while yellow is more typical in the North and Midwest.
Yes, but with some limits. Flour provides the structure in drop biscuits, so the balance matters. A ratio of 3:1 or 2:1 (flour to cornmeal) works well for both drop and cut biscuits, keeping good rise and a tender texture.
📖The Recipe Card
Cornmeal Biscuits (Quick & Easy Drop Biscuit Recipe)
Video Slideshow
Ingredients
- 1½ cup all-purpose flour
- ½ cup cornmeal, yellow or white
- 1 tablespoon aluminum-free baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter, cold
- ¾ cup milk or buttermilk - or buttermilk
- 2 tablespoons honey
Step-by-Step Instructions
- Preheat oven to 400° convection or 425° conventional.
- Combine 1½ cups flour, ½ cup cornmeal, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Cut up or shred ½ stick (4 tablespoons) of cold butter. Cut the butter into the flour mixture with a fork or pastry blender
- In a separate bowl, add 2 tablespoons of honey to ¾ cup of milk. Mix well. Honey dissolves better if warmed slightly.
- Add wet ingredients into the dry and mix until combined, but don't over-mix. Just get to the point that all the dry components are incorporated.
- Prep a baking sheet with a good coating of PAM cooking spray or parchment paper. Make 8 drop biscuits.
- Bake until golden brown. 12-14 minutes total.
Recipe Notes
Pro Tips:
- You may use yellow or white cornmeal.
- A little sugar makes the corn flavor pop – honey works best, but other sugars may be used.
- Buttermilk will give a fluffier texture. Make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, then rest for 5–10 minutes before use.
- Dough should be slightly sticky, not dry. Add a touch more flour or milk if needed.
- Use aluminum-free baking powder to avoid an aftertaste.
- See the troubleshooting in the post if biscuits come out flat.
- Bake until the tops are golden brown – that’s your true endpoint.
- Storage: wrap in plastic or foil. Room temperature for 2 days, refrigerated for up to 7 days, frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor’s Note: Originally published January 21, 2018. Updated with refreshed photos, improved step-by-step instructions, FAQs, and table of contents for easier navigation.
Mary Whittier says
I have buttermilk cornbread mix… can I use that and omit the baking powder?
Dan Mikesell AKA DrDan says
Hi Mary,
Welcome to the blog.
I doubt if just omitting the baking powder is correct. Most mixes are "complete" and only need a liquid of some type—usually milk and occasionally an egg depending on the mix. There may be instructions for cornbread muffins on the package.
Dan
Laura says
These were easy to make and turned out great. We make cornbread regularly and this was a nice change.
Michelle says
I just have to applaud your listing the amount of the ingredient in the directions!!! I don't understand why more people don't do this. I like to measure and add at the same time. It just made my day that you did that! Also, I have a question. If I only have corn muffin mix, not cornmeal, how much should I use of it?
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the blog.
I like the measurements there, so they are they. I dislike pop-ups and video-don't have them. The list goes on. But the ads stay or the blog would die ;)
About cornmeal vs corn muffin mix. Not the same, don't use it for this. It will probably have all the ingredients it needs to make muffins by itself-like flour, baking soda, etc.
Dan
ANon says
Wow! Delicious recipe and one that will hopefully be used for years to come!
Nikki says
Love it its my 2 go now and its easy to add different things like cheese green onions one of my favorites or a little Italian spice and garlic parmesan cheese
Lori says
This is the recipe I never knew I wanted but now I’ll use it often! Quick drop biscuits and cornbread, what’s not to love? Thanks!
DrDan says
Hi Lori,
Thanks for the note. It is an interesting change of pace.
Dan