Cornmeal Drop Biscuits Recipes

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder, salt and mustard; cut in shortening until crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 375° for 26-28 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
• Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
• With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
• Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

Steps:

• Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Steps:

• 1. In a bowl, combine flour, cornmeal, baking powder, salt and mustard; cut in shortening until crumbly.
• 2. Stir in cheese and milk until just moistened.
• 3. Drop by 1/4 cupfuls 2 inches apart onto a greased baking sheet. Bake at 375 degrees for 26-28 minutes or until golden brown.
• 4. Serve warm.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or two knives, cut it in until mixture resembles coarse crumbs.
• Add milk, and stir until just combined.
• Spoon 10 mounds, about 1/2 cup each, onto baking sheet 1 inch apart; bake until biscuits start to brown, about 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

Steps:

• Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.
• Add the milk, and stir until just combined.
• Spoon 10 mounds, about 1/2 cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.
• Cut 6 ounces bacon into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.