Recipes

drop cornbread biscuits

This past Saturday, we hosted our second Friendsgiving, stuffing 17 people in an apartment that has no business holding 17 people, but it’s okay, there’s wine for that. Our first one was in 2016; you can read about it here. I took 2017 off because I was a teensy bit busy book touring for Smitten Kitchen Every Day** It was fun to be back.

UntitledUntitled

When having friends over, I like to get everything done that I can in advance and I do this for completely selfish reasons: I want to enjoy my party, too, and I can’t if I’m scrambling around all day and am bone tired by the time food comes out. But last week was abnormally busy and I only got to grocery shopping on Thursday, only to discover that one week before Thanksgiving, it’s like tumbleweeds, the lull before the weekend stampede, all past-prime rosemary and other sadness. I almost cancelled but my husband miraculously found almost everything that evening, and instead I did a very beautiful, highly recommended thing: I nixed a few things on the planned menu and swapped more complicated ones for simpler recipes with shorter ingredient lists but high reward. Here’s the menu, a few details, and completely random tips:

* Herb and garlic baked camembert: This is in Smitten Kitchen Every Day and there will never be an SK party without it. In fact, it’s gotten so popular that my friends and family make it now too, so I outsourced it. My SIL brought three, we heated them here. It was so nice to have one less thing to do.

* Bacon-wrapped dates: No recipe, but there are a gazillion on the web. I don’t stuff them (I did it once and it was way too pesky, especially given that they’re good without stuffing) and no dip. We made a ton and they were gone quickly; my daughter called them “bacon candy.”

Untitled

* Turkey: In 2016, I did a hybrid wet brine from a bunch of sources. It was delicious but not worth the logistical nightmare. And mopping. This year, I made The Judy Bird, a Thanksgiving application of Zuni Cafe’s famous roast chicken. There are many dry brine recipes out there but this was the simplest and why make something more complicated unless you know it’s necessary? Based on the turkey reviews, I don’t think it needs anything else. My changes are that I baste it with a melted 1/2 cup of butter, and then when I’m out of butter, the pan juices, and this year, I put quartered red and yellow onion wedges in the bottom of the pan (tossed with a little oil, salt, and pepper) and friends, they were glorious after getting caramelized and lightly charred in turkey-butter drippings for a few hours. Here’s a logistical tip I don’t think enough recipes make clear: You want to rest your turkey for 20 to 30 minutes before carving it, tented lightly with foil. It’s then going to take 15 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and it was all I needed. [I mean, needs being relative, just in case Nancy Meyers is out there and wants to lend me a set kitchen and the life that goes with it next time.]

UntitledUntitled

* Gravy: I really ought to write up a recipe one day, huh, but I use a basic formula of 1/2 cup butter, 3/4 cup flour, 8 cups chicken or turkey stock, a splash of dry marsala or sherry to deglaze the pan, and a lot of salt and pepper. (You cook this the way you would a bechamel.) When your turkey is done, if you want to separate the drippings, you can replace any of that butter with fat and any of that broth with juices. Or you can skip it! The gravy will have a less nuanced turkey flavor, but it’s still pretty awesome, especially if you have homemade stock. (In a freak bit of luck, I discovered two quarts of this in the freezer from last winter and used them for the gravy, stuffing, and more.) I make the gravy right in the bottom of the roasting pan, stretched across two burners; this way I can scrape up all the good, flavorful bits. If you don’t use the dippings to make gravy, I highly recommend you use them to drizzle over the sliced turkey, to keep it as moist as possible when you serve it.

* Stuffing: I also owe you a recipe for this but although I have two stuffing recipes on this site that I adore, I made a simple challah stuffing instead — although I made it decidedly less simple by making my own challah. Each loaf will make enough bread cubes to easily fill a 9×13-inch dish. I made mine with just celery, onion, and herbs, but you could easily sauté some mushrooms, diced apples, pancetta or crumbled sausage in too. Oh, and definitely make enough to have leftovers; this is important.

UntitledUntitled

* Cranberry sauce: I went old-school with this, with a very early recipe on this site. I wanted something on the sweet side because my friend Ang was bringing a more savory one with tomatillos. Both were delicious.

* Green bean casserole with crispy onions: Don’t knock it until you’ve tried it (homemade). I make the green beans extra firm (just 2 minutes, then into ice water), then the mushroom sauce. Cool them both fully before mixing them. This goes in the fridge overnight. I’ll fry the onions — always make more than you need — and keep those separate until we’re about to eat the warmed casserole.

UntitledUntitled

* Slow-roasted sweet potatoes: Once I realized I’d have no time for the root vegetable gratin I’d originally planned, I added these and 10/10, would recommend because the ingredient list is basically nonexistent. I baked them for the 2 to 3 hours before the turkey goes in, because they need a lower temperature. Broil them to get a good color on the skin. Leave them out while the turkey roasts (they’ll stay decently warm for a couple hours) and rewarm them just before eating. We served these in 2-inch segments, skin and all, and I was texting the recipe to friends demanding it even before going to bed that night. It’s that good.

* Stuffed mushroom casserole: My friend Ang brought this too and it was delicious. (She thinks it needs more cheese, though. I had no complaints!)

I didn’t make any pie at all! (Although my friend Molly brought a mincemeat pie with a cheddar crust and it was wonderful.)

* Bourbon pumpkin cheesecake: I made this in a 9×13-inch pan to cut as bars instead. Same recipe. Same temperature. However, you’ll want 1.5 or even 2x the crust, and it bakes in about 30. Seriously. It’s awesome.

UntitledUntitled

* Perfect Manhattans: Because why not. I made two carafes of them, just scale up the recipe until you run out of an ingredient or carafe space. Friends can pour or shake it over ice; leave cherries or orange peel strips on the side.

* Cranberry crumb bars with mulling spices: This is in The Smitten Kitchen Cookbook.

Untitled

Finally, as always, I have a last minute recipe for people who do things at the last minute. It’s never my intention, but it’s consistently my reality. I made these biscuits the first time over the summer, a season where we eat outside and act like it’s no big deal (waah), for a 4th of July ribs fest along with slaw and corn and all of those summery things. So, they go really well with warm weather. But they’re also a great quickie dinner roll, or even a fun addition to a breakfast-for-dinner night (like we had last night) with scrambled eggs and bacon. They take 5 minutes to put together and 15 to bake and there’s nothing not to love about that. They’re craggy and crisp on the outside and plush within, perfect for splitting open with your fingers, buttering, drizzling with honey, and finishing with flaky salt or nestling into the side of your holiday plate.

medium grind cornmeal is just finewhisk the dry stuffadd the buttermilkmixedready to bakedrop cornbread biscuits

Previously

One year ago: Endive Salad with Toasted Breadcrumbs and Walnuts
Two years ago: Root Vegetable Gratin and Cheesecake-Marbled Pumpkin Slab Pie
Three years ago: Kale and Caramelized Onion Stuffing, Apple Cider Sangria and Date, Feta and Red Cabbage Salad
Four years ago: Sticky Toffee Pudding, Pickled Cabbage Salad and Pretzel Parker House Rolls
Five years ago: Perfect Uncluttered Chicken Stock, Cranberry Orange Breakfast Buns, Green Bean Casserole with Crispy Onions, and Apple-Herb Stuffing For All Seasons
Six years ago: Granola Crusted Nuts and Spinach Salad with Warm Bacon Vinaigrette and Gingersnaps
Seven years ago: Sweet Potatoes with Pecans and Goat Cheese, Creamed Onions with Bacon and Chives
Eight years ago: Sweet Corn Spoonbread
Nine years ago: Moroccan-Spiced Spaghetti Squash and Chard and Sweet Potato Gratin
Ten years ago: Mushroom and Barley Pie
Eleven years ago: Roasted Stuffed Onions and Simplest Apple Tart
[New!] Twelve years ago: Cranberries: Candied, Fruity, and Drunk

And for the other side of the world:
Six Months Ago: Pasta Salad with Roasted Carrots and Sunflower Seed Dressing
1.5 Years Ago: Rhubarb Upside-Down Spice Cake and Tall, Fluffy Buttermilk Pancakes
2.5 Years Ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto
3.5 Years Ago: Crispy Broccoli with Lemon and Garlic, Not Derby Pie Bars, Liege Waffles, and Mushrooms and Greens with Toast
4.5 Years Ago: Strawberry Rhubarb Crisp Bars and Five Egg Sandwiches

** have you bought it? There’s so much great Thanksgiving and holiday stuff in there, like a chocolate pecan slab pie, a kale caesar that we have out at almost every dinner party, a wild mushroom shepherd’s pie, and a few of my favorite cookie recipes, ever. Between now and December 12th you can order either my first book, The Smitten Kitchen Cookbook, or Smitten Kitchen Every Day, my second with a custom inscription of your choice from The Strand and it will arrive by Christmas.

Drop Cornbread Biscuits

Shown here are 8 large biscuits; you can make 12 smaller ones, just use the short end of the baking time range.

  • 1 3/4 cups (230 grams) all-purpose flour
  • 2/3 cup (90 grams) cornmeal
  • 1 to 2 tablespoons granulated sugar (use 1 for a more savory biscuit)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea or table salt
  • 1/2 cup (115 grams) cold butter, in cubes
  • 1 cup (235 ml) cold buttermilk (buttermilk substitutes)

Heat oven to 450°F. I covered my baking sheet with parchment paper but it shouldn’t be strictly necessary, and many shouldn’t go in this hot of an oven, so use your own discretion.

Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.

My very scientific method of dividing the dough evenly is to press it gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges. Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.

Bake for 12 to 14 or 15 minutes; smaller ones should be done at 12, larger ones at 14 or 15. Remove from oven and serve warm. Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

77 comments on drop cornbread biscuits

  1. Jill

    It all looks so lovely. What a nice friend you are to do that for your people. Thanks so much for sharing. And greetings from Vancouver.

  2. Dawn

    My family loves drop biscuits and I love how easy they are to make especially on a weekend morning when they are going to be crumbled and doused with gravy. I’ve never made them with cornmeal before. Really cool idea!

  3. Sallyt

    These look delectable!!!! I’m making two of your recipes – a fall version of your kale salad from your first book, and your not derby pie bars…

  4. JP

    Just feel the need to say Happy Thanksgiving and I hope you had plenty of leftovers (besides the stuffing for waffles) to enjoy because the leftovers taste better than the food the day of!

  5. Dana

    Hi Deb,

    I will be cooking turkey for the first time. I got a 7 lb turkey for our family of 5 that includes a 2 year old and a baby :-). How long do you think I should adjust the cooking time and did you do the breast flipping move at 30 min like the recipe suggested? Concerned about undercooking/over cooking and still get a crispy skin. Thanks!

    1. deb

      I did the breast-flipping thing but am not absolutely sure it’s necessary. No harm, though. I’d consult a cooking time guide online, or use a thermometer. I really only trust thermometers; it makes it almost impossible to over- or undercook meat. I use this one and it’s worth its weight in gold. Btw, here’s another tip: Some guides give you a temperature measurement for the thigh (like the Judy Bird). Others for the breast (I use 150 to 155; it’s supposed to climb to 165 as it rests). Use the latter. Turkey breasts are unnaturally large it takes them longer to get done. My thighs read almost done when the breasts needed another 20 degrees. And the thighs weren’t dry in the end…

  6. Kelly

    Long time reader here! I loved this post! It fascinates me how other people plan, prepare, & execute dinners for large groups of people. Well done!!

  7. amycjes82

    Hi Deb, these look scrumptious. Question, though- can I use stone ground yellow grits in place of the cornmeal? I want to make them but can’t bring myself to go to the grocery store again this week!

  8. Charlotte in Toronto

    This was a really ambitious undertaking. I appreciate all the planning and preparation that went into it. And I’m in love with the idea of these biscuits. We’re finished our Thanksgiving but I will absolutely find excuses to make these. I see chili happening soon…

  9. Jennifer C.

    I would LOVE to see (through pics) how you host so many people in a small space. We live in a townhouse, and I never have anyone over, although I would love to; but feel so intimidated by our space. My heart is to cook and welcome friends and family but our small living space keeps me from doing so. You inspire me to get over my insecurities and just do it. I guess I’m afraid of being judged or that we won’t feel comfortable. If you have any practical hints please share. Thank you! Happy Thanksgiving!!!

    PS I’m bringing your Brussel Sprout, pomegranate Apple salad to share for Thanksgiving. :)

    1. deb

      Thanks, but no group pictures. (I’m not sure I’d subject my friends!) Just crammed in. Having a fancy home doesn’t mean people have more fun there. We have fun at parties with fun people where everything is relaxed and people can be themselves. I think that’s what matters.

  10. Barbara

    IF I were to make the cupcake version of the Bourbon Cheesecake (yes, I have nonstick pans), how long would you guess I should bake them?

  11. Rosa V.

    Hello Deb. and happy Thanksgiving , when you talk about the cheesecake, do you mean just to double the crust or double all of the ingredients for a 9×13 inch pan.

      1. Rosa V.

        Hi Deb. , I’m sorry about the typing, what I was asking you was, are those bacon wrapped up with something and do you have the recipe…

    1. deb

      We had half of one left, so I topped it off and brought it to a BYOB party at a pizzeria last night, plus an (empty) Amora mustard jar of Luxardo cherries on toothpicks. I feel like you’d appreciate this.

    2. Colleen

      My parents have always made pitchers of Manhattans when they have friends over. It is just another reason why I love them.
      On a hot day, if you find yourself with “leftover” Manhattans, I suggest a Manhattan and tonic. I know, it sounds strange, perhaps even blasphemous, but they are delicious.

  12. Colleen

    My sister is a physician who has to work on Thanksgiving so we are celebrating Saturday. It is utterly brilliant! I left the office at noon and get to go to the gym today. A friend will come over mid morning before her celebration at another friend’s house to help me cook— creamed spinach and garlic mushrooms from this site, plus stuffing and stock from the wings. I am going to do the sweet potatoes in a slow oven. By Friday, everything should be ready and there is time to clean the house. Saturday I will set the table and put the turkey in the oven.
    Aaahhhh… this is so much better than 24 hours of madness between getting out of work Wednesday at noon and figuring out how I am going to get a shower in before guests arrive late afternoon on Thursday. I think that this should become a tradition.

  13. I made the Judy Bird today! And carved it. Will reheat it gently in the crockpot tomorrow morning to make for easy transport to my in-laws and beautifully moist, delicious turkey.

    Your menu sounds so good! Love the backstories for everything, too.

  14. Julie K

    Hi Deb,
    I love your site. Been following you for years and I can always trust your recipes. Okay, those were the kisses, know for the kick. I always wish that when I click on a link to your photos, or a previous recipe, that it would open a new tab, that way I could toggle between the previous recipe and the current one so much more easily. Could you ask your web guru(s) if that would be possible?
    And one more kiss, your family is beautiful. I wish a Thanksgiving of love and grace for you.
    Julie

    1. bchabot2144

      You should be able to open any link ‘in a new tab’ by the way you click it yourself, Julie K. Try ‘right clicking’ with a mouse, or with two fingers on a Mac trackpad; there is a way in every system, I think. Then you have tabs galore!

  15. Rachel M

    I made these tonight. I had buttermilk and cornmeal to use up so it was a perfect excuse plus we were having Breakfast For Dinner. These were fantastic with butter and honey, a big hit with all.

  16. These remind me of humble English drop scones, made over the hearth in prev. generations. I believe that the Queen is still fond of this type of fare. Its a shame we Brits are not giving thanks in this way this November because that looks like a fantastic spread!

  17. Cheryl Baker

    I just made these to tide us over until turkey-time. They’re delicious!
    I didn’t have buttermilk, (or milk!), so used a cup of half and half with a Tbs. of vinegar. Instead of serving with honey, try maple syrup. Yum!

  18. Marsha Milstock

    I made the “Drop Cornbread Biscuits” this evening to go along with our dinner.
    They were absolutely delicious, and so easy to make.
    I happen to have all the ingredients in the house, even the buttermilk.
    I have a gas oven, at 450*F the biscuits were ready in 12 minutes exactly.
    I think though the next time I make them I would lower the temperature to 425*F. Only because the bottoms of the biscuits were a bit brown, and I think I got them out of the oven just at the right moment. I find baking in my gas oven different to my electric oven that I used to have. I tend to have to lower the temperature a bit and watch the baking very carefully. I have a commercial stove, with a commercial vent. So I can not smell anything at all. All the aromas just get sucked up through the vent and go outside. With the electric oven, I used to be able to tell when my baking was over by just smelling it.
    Thank you for this recipe, it will be part of my baking repotoire.

    1. Pia

      I took this suggestion and baked at 425 for 15 minutes. Came out perfectly. I also added little squares of bacon; next time I’ll also add little cheddar cubes too! And maybe some scallions. I also made these the way I normally make biscuits — patted out into a rectangle, cut (with bench knife) into squares.

  19. Well, more of a scold than a question: Why oh why don’t cooking sites include the idea that you can use buttermilk powder in your baking? You wouldn’t want it if you’re doing a dressing; it specifically says “for cooking and baking,” (The only brand I’ve ever seen is SaCo.) The ingredients do not include anything weird. You just mix the powder in with your dry ingredients (1 T. for each 1/4 cup of buttermilk called for) and then add water in the correct amount to the wet ingredients. So easy, and so convenient–and I’m not a convenience food kinda gal. I have a container in the fridge at all times (refrigerate after opening) and try to keep an unopened backup in the pantry. So much easier than the make-your-own route or the keep-checking-the-expiration-date-on-the-buttermilk route.

    1. JP

      I use buttermilk powder all the time, too. It can be used so many ways. Although I love fresh buttermilk it is much more expensive than the dried powder. The one problem that I have every now and then is that it is much thinner than fresh and so you might use less water in certain applications. I even have a buttermilk ranch popcorn recipe that uses it with onion and garlic powder sprinkled over buttered popcorn. Seriously yummy. You could certainly use it in this recipe without a problem.

      1. Yes–exactly my point. You should be able to use it in any baked good that calls for buttermilk. I’ve read that “too thin” comment before, but I personally have never had a problem with anything I’ve made with the powder. So I don’t know!

  20. nbmandel

    I did not make these for TG but my cousin (also a Deborah), who shares SK fandom with me, did and they were delicious. There was one left over and I snapped it up for Friday morning breakfast. Thank YOU for all the recipes and your general attitude of rooted, kind practicality year-round.

  21. Kelli McCarthy

    I make drop biscuits all of the time and these were easy and delicious with the addition of cornmeal! Perfect timing to use my freshly milled Capay Farms cornmeal. These made wonderful turkey cranberry sandwiches too!
    Thank you for all of your wonderful recipes, they ALWAYS come out beautifully.

  22. HH

    Happy thanksgiving to you and your family from a longtime fan! A thought for the gravy: you can make the broth from the gibblets and neck that are usually stuffed inside the turkey in a little bag. Just put them in a pot with three or four cups of water and simmer for a couple of hours. Makes a really delicious base for the gravy. The other thing I like to do is throw some onions carrots celery under the turkey while it roasts and then blend those into the gravy with an immersion blender to make it rich and thick. I also usually blend in meat from the neck and liver after they’re done simmering. Grosses some family members out in concept but they just pretend they don’t know what’s in there and eat it because it turns out so delicious.

    1. Jan

      My dear mother always made giblet gravy, using the liver and the giblets. Maybe even the heart. All were chopped quite small. I like your idea of the vegetables under the turkey mushed and added to the gravy. So many folks are afraid of making gravy; I guess I watched my mom and her mother make it many times , so I channel them and it comes out great. When I was young I liked to eat the neck meat off the tiny bones–yummy with a bit of salt.

  23. Gayle

    I made these last night to go with the turkey chili I made with leftover Thanksgiving turkey. The biscuits we’re delicious. I only used 1 TBSP sugar and it was the right amount of sweetness. Next time I might add a few chopped herbs.

  24. Susan

    Speaking of your book. Will you be signing books at the event at the MFA Boston on Wednesday? If not, I need to look into this Strand! Thanks!

  25. Benita

    Could you please let me know where you got the wood gravy ladle from? I’ve been looking for a serving ladle that size for awhile now. Thanks!

  26. Deborah HH

    I have not tried these yet, but they remind me hush puppies. Baked hush puppies. Anytime you put corn meal and buttermilk together, it’s magic :)

  27. Mary

    Texan born and raised. I don’t like sugar in my cornbread and am a typically a biscuit purist. These slightly sweet pillows of cornbread-turned biscuit are my new favorite. Had one for breakfast with eggs and bacon and then heated one up in the oven to have with turkey and sausage gumbo that night. Followed the recipe to a T and used Lamb’s coarse ground cornmeal. Absolute. Perfection.

  28. Mairzi

    Delicious and so easy. I added a little grated cheddar to the batter and baked them on a silpat. Next time just for own preference I will increase the salt. Perfect accompaniment to your beef, leek and barley soup for a rainy night dinner.

  29. Heather L

    A winner! Made to accompany soup last night. These will make my other favourite biscuit recipes jealous…how can something so easy to make be so delicious?

  30. Good, quick and easy. The biscuits are VERY rich, one large one is plenty. I came home late, tired and hungry with not much in the house. I had seen this recipe earlier in the day, so when I decided to scramble some eggs and throw in a little left over steak and call it dinner; I mixed these together first. I actually had all the correct ingredients even if the Best By date on the cornmeal was sometime in 2015. Ahem. I formed all 8 biscuits, cooked 2; and then I froze the remaining 6. I put in 2 of the frozen ones today, and they took an extra 2 minutes to cook (as expected) but came through the freezer just fine. This is a definite keeper for a meal bread that is quick but substantial enough to stand up to a really hearty stew, chili — or in my case, omelette.

  31. JP

    I made these tonight to enjoy with our turkey vegetable soup. The small changes I made were using 6 tablespoons butter and 2 tablespoons shortening. I decreased the salt by half because I used salted butter. I used 1 tablespoon sugar. I used dry buttermilk powder (for my brand it was 2 1/2 tablespoons to 1 cup water) and dropped them into 12 biscuits. They took a bit longer to bake (15 minutes) but turned out so tender and delicious. I did not use parchment but just greased the baking sheet instead. No problem with release at all. Such a quick and easy recipe. I expected the cornmeal to really stand out, but it didn’t…just enough crunch. Thanks, Deb!

  32. HEATHER TUTTLE

    Being the math nerd, OCD person that I am, I recently weighed all my mixing and serving bowls and recorded their weights in a note on my phone. That way, when I’m making a recipe and need to divide it into various sizes (say, a cookie recipe that says it yields 24 cookies, or a shortbread that has to be divided into two logs, or a pumpkin bread split between two loaf pans) I know how much to take out of the pan for each separate end location.

    of course, after a while I can measure cookies by feel and stop measuring the grams of each dough chunk I pull out of the bowl. But I also love the idea of uniform cookies and, as I noted, I’m a total math nerd so I love the opportunity to marry two of my most favorite things, numbers and cooking!

  33. Hi Deb!
    This relates not at all to this recipe, but rather to a cookbook recipe. I figured I’d comment on the most recent post. First of all, we love Smitten Kitchen Everyday and many recipes from it are now staples in our rotation. Unfortunately, I’ve been having some trouble with the strawberry clouds recipe. I’ve made it twice now and both times, they look lovely in the oven but fall within moments of coming out. They still have a nice flavor but it clearly isn’t the right texture. I’ve made many meringues before, and I’m wondering if there is an issue with the baking time – typically, I’ve baked meringues for a couple of hours while these only bake for 30 minutes. I know meringues can be finicky so it’s certainly possible this was user error, but it was a bummer for the same thing to happen twice. I appreciate your thoughts! Thank you so much for all of the wonderful recipes.

    1. deb

      There are two styles of meringues; in some, there is a long baking time at a low temperature and the goal is a firm, dry cookie. The second is a quicker bake at a higher temperature and the goal is a cookie with a crispy shell exterior but a plush, almost marshmallow-like interior. I’m going for the second with the strawberry cloud cookies. They fall a little, but it shouldn’t be a ton (they shouldn’t flatten out or anything). Hope that clarifies.

  34. These didn’t have much flavor for me, but my taste buds aren’t what they used to be. They actually tasted better the second, third, and fourth day, gently warmed in the toaster-oven. I stored them in the refrigerator, well wrapped, in between times. I’m going to make them again, and try honey for the sweetener instead of sugar, which a similar recipe on the Internet said added “a little something.”

  35. Jessica

    Made these last-minute for Thanksgiving exactly as described and put two unbaked biscuits in the freezer. Current me is thankful for past me — I just baked them from the freezer, and along with bacon and eggs, it was a great breakfast. They have a fantastic slightly-crumbly, slightly-sweet thing going on.

    1. deb

      Nobody has responded back yet with gluten-free suggestions, so I’m not positive. But I also think it can’t hurt just to see. Maybe try a half-batch to be safe?

  36. KatieK

    I don’t think I’ve ever made a drop biscuit before; these were very easy to make and were lovely when they were finished. Fluffy and light; exteriors were nicely crispy. I don’t like to drip bread into soup but my sons do and they said the biscuits held up well when dipped in your chicken noodle soup. All in all, a good dinner.

  37. These are delicious and simple! I made these last night to accompany some pulled pork. Great combination.

    I have found that making homemade bread/biscuits/muffins with other store-bought items can make the meal feel so special! Thanks for this yummy recipe!

  38. Rebecca

    Nice recipe – I just made it to go with chili con carne and it was lovely and fast to make after I had chili simmering. It reminded me strongly of a recipe for an oatcake that my mother got if from the NY Times 40 years ago or so, which is close to identical except with rolled oats instead of cornmeal and only 1 Tbsp of butter (it’s also a slightly smaller recipe overall, but not by anything like as much). Mix 1 c each flour and rolled oats, 1 Tbsp each sugar and baking soda, salt per taste; rub in 1 T butter; make a well and add 2/3-3/4 c buttermilk; mix with hands; form into one big cake and bake on a baking sheet (buttered or covered with parchment or silicon sheet) about 16-18 minutes till lightly browned. I’ll have to try it drop biscuit style. The difference in the amount of butter is pretty major, but then cornmeal obviously is much dryer than oats; still, it makes me wonder how this recipe would work with say half the butter and a bit more buttermilk.