Garlic Cheese Cornbread Drop Biscuits

Course: Bread

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: biscuits

Calories: 238kcal

Author: Jazzmine Woodard

Tender, simple cornmeal biscuits studded with chives, garlic, and cheddar cheese

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Equipment

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.

Notes

Modifications

Use dairy-free butter, buttermilk, and cheese, along with a vegan honey alternative like maple syrup, and an egg-free egg product.

This 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 cookie scoop.

Storage

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.

Nutrition