Buttermilk Cornmeal Drop Biscuits Recipe
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk (chilled-i placed this in the freezer for a few minutes to get it good and cold)
- 8 tablespoons unsalted butter (melted and cooled)
Instructions
- Preheat oven to 450F.
- In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
- In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
- Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inch apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
- Place biscuits on a cooling rack for several minutes and serve warm.
