These drop cornbread biscuits are made with plenty of butter, shredded cheddar cheese, and herbs, so every bite is cheesy and flavorful! Let me show you how easy it is to make them at home in just a few minutes.
And if you enjoy this recipe, you'll love my fluffy buttermilk biscuits, too!
Jump to:
❤️ Why You'll Love this Recipe
Quick and Easy - You can get these cornbread buttermilk biscuits on the table in just about 20 minutes with no mixer or fancy tools, and just one pan. No Jiffy needed!
Tender and Flavorful - My cross between cornbread and biscuits is light, moist, and soft. And bursting with rich, herby, and a hint of sweetness! So they go with a lot of different meals. Check out the serving suggestions section below for ideas.
👉🏾 Like any good southern girl, I love me some cornbread. Check out my spiced sweet potato cornbread, old-fashioned honey cornbread, and pellet smoker cornbread with hot honey butter next!
Summarize + Save this Content on:
What You'll Need for this Recipe
Buttermilk makes the biscuits extra tender, so I highly recommend using it. You can add a teaspoon of apple cider vinegar or lemon juice to regular dairy or plant-based milk to make your own buttermilk, if need be.
Honey not only adds a golden sweet note, but it also helps make the biscuits moist.
Sharp Cheddar Cheese for that cheesy factor. For the best results, shred your own cheese at home instead of using the bagged cheese shreds from the store.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vegan - Use dairy-free butter, buttermilk, and cheese, along with a vegan honey alternative like maple syrup, and an egg-free egg product.
Size and Shape - This easy cornbread drop biscuits recipe makes 16 standard-sized biscuits or eight jumbo ones. Just divide the dough according to your preference. And if you want perfectly round biscuits instead of the less uniform drop style, use a large cookie scoop.
How to Make Garlic Cheesy Cornbread Drop Biscuits
- Step One: Mix the dry ingredients in one bowl, and the wet ingredients in another. (Photos 1 and 2)
Pro Tip #1
Dredging the chives and cheese in the flour mixture will help them distribute more evenly throughout the dough instead of clustering together. This makes for a better eating experience!
- Step Two: Fold the dry mix into the wet mix to form a wet dough. (Photo 3)
- Step Three: Drop scoops of the dough onto a lined baking pan. (Photo 4)
Pro Tip #2
Using a large cookie scoop or an ice cream scoop is great for scooping the biscuit dough.
- Step Four: Bake the biscuits until golden brown, then brush them with melted butter.
Frequently Asked Questions
Store the biscuits at room temperature for up to two days, then transfer to the refrigerator for up to five more days.
To freeze, cool the biscuits to room temperature, then place the pan in the freezer to flash freeze them until solid (about one hour). Place the frozen biscuits in an airtight, freezer-safe container or freezer bag. They'll keep well for up to two months.
How to Serve
Temperature: Cornbread cheddar biscuits taste the best when they're warm, and the cheese is a lil' gooey.
Garnishes: Smear them with extra butter or eat them plain. They're delicious either way!
Pairings: Perfect for sopping up beef and bean chili, black eyed peas, or fried cabbage.
Occasions: Cornbread drop biscuits with cheese are simple enough to enjoy on any ol' weeknight, and impressive enough for special meals like the traditional African American New Year meal!
More Favorite Cornbread Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this cornmeal drop biscuits recipe soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Garlic Cheese Cornbread Drop Biscuits
Equipment
- 1 whisk
- 1 large cookie scoop optional
Ingredients
- 2 cups all-purpose flour
- 1 ½ cup yellow cornmeal
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons chives chopped
- 1 cup buttermilk
- 7 tablespoons butter divided and melted
- ½ cup honey
- 2 eggs
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- Make the Biscuit Dough: In one mixing bowl, whisk together the flour, cornmeal, baking powder, garlic powder, sea salt, and baking soda, then dredge the cheese and chives in this mixture. In another bowl, beat the eggs, then stir in four tablespoons of the melted butter, buttermilk, and honey, until uniform.2 cups all-purpose flour, 1 ½ cup yellow cornmeal, 1 tablespoon baking powder, 2 teaspoons garlic powder, 1 ½ teaspoon fine sea salt, ½ teaspoon baking soda, 1 cup sharp cheddar cheese, 2 tablespoons chives, 1 cup buttermilk, 7 tablespoons butter, ½ cup honey, 2 eggs
- Fold the wet mixture into the dry mixture until a dough comes together. Use ice cream scoop to scoop dough onto the prepared baking sheet, leaving at least two inches between each scoop.
- Bake the Biscuits: Transfer pan to oven to bake for 10 minutes or until tops of biscuits are just starting to turn golden brown.
- Finish and Serve: Brush the tops of each biscuit with remaining melted butter and serve warm.
Nicole says
And you know I had to make the biscuits! They’re like if cornbread and Red Lobster biscuits had a delicious baby.
Jazzmine Woodard says
Thank you for your note, Nicole. That's the perfect description of these biscuits!