These easy cornbread drop biscuits have a fluffy texture with that great down-home, earthy flavor of cornmeal. Perfect for chili, soups or other comfort foods.
To me, biscuits need to be something to just “whip up” at the last minute to fill a hole in the menu. I do not plan out the great southern buttermilk biscuit. My biscuits are usually ready for the oven before the oven is fully preheated.
So I set up a challenge for myself. To make a cornbread biscuit that can hold up like a biscuit but have some great cornbread taste. The best model recipe was from Cooks Country (membership site). It had a 3 to 1 ratio of flour to cornmeal. I combined that with my normal biscuits with some great results.
This is a very nice combination and is a solid four for what it is. You can argue for a five, and I will give that to you but it is a biscuit and not filet.
Recipe Notes for Honey Cornbread Drop Biscuits
Let’s first talk about the structure you need in a drop biscuit. It needs to stand up and rise in place. Southern cornbread is essentially all cornmeal and no flour. That is just not going to hold up its shape as a biscuit. In fact, the more flour, the more it can maintain shape.
Many recipes call for about an one to one ratio of cornmeal to flour. That seems to be “on the edge” at least judging from comments and the pictures. I believe a one to one ratio can work especially with a cut biscuit, but I don’t want that added step. I stuck with the 3 to 1 from Cooks Country. They test the heck out of everything and it was just right.
The cornmeal can be white or yellow. This seems to be a regional/cultural thing. In the south, it seems that white cornmeal is the norm. But in the north and midwest, yellow is more common. The choice is yours, the taste and texture are essentially the same. Since I’m from Iowa, yellow says corn for me.
Honey is added to make the corn taste pop. You could use sugar in any other form you want, but honey adds a little extra something.
Troubleshooting – my biscuit is flat. There are several things already in your favor to prevent this with this recipe, but it can still happen. The baking powder is maxed out. The baking soda gives you a quick pop at the beginning of the cooking. And the ratio of cornmeal to flour is good.
The frequent remaining issues are first, oven temperature. It needs to be hot and fully preheated. Your oven may be run a little cool. Have you noticed that things take a little longer to cook than recipes say? You can up the temperature by 25 degrees. Even if you are wrong, it will be ok and just the cooking time will be shorter. Or you can check it with an oven thermometer.
The second is the most common for me, too moist dough. Those balls of dough should be sticky but not too mushy. If they start to fall a little just setting there, they are too moist. Put them back in the bowl and add a tablespoon or two of flour. Too dry (not sticky) is bad also, they won’t rise correctly. You just need to get a feel for it.
Preheat oven to 400 degrees convection or 425 conventional. Prep a smaller baking sheet with a good coating of PAM.
Combine 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt. Cut up or shred 1/2 stick (4 tablespoons) cold butter. Cut the butter into the flour mixture with a fork.
In a separate bowl, add 2 tablespoons honey to 3/4 cup milk. Mix well.
Combine wet with dry and mix until combined but don’t over mix. Just get to the point that all the dry components are incorporated.
Make 8 drop biscuits. That will be balls of about 1 1/4 inch each.
Bake until golden brown. 12-14 minutes total.
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January 21, 2018