Honey Butter Cornmeal Drop Biscuits Recipe
These honey butter cornmeal biscuits are tender, buttery, and made from scratch with buttermilk! No rolling or cutting needed—just scoop and bake. Perfect for breakfast or as a dinner side!
Ingredients
Cornmeal Biscuits Ingredients:
- 1 ¾ cups all-purpose flour
- ⅔ cup cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter frozen
- 1 ½ cups buttermilk
Honey Butter Ingredients:
- ½ cup unsalted butter at room temperature
- 3 tablespoons honey
- 2 tablespoons powdered sugar
Instructions
Biscuits Directions:
- Preheat the oven to 450°F and prepare your baking sheet by greasing it, or lining it with a piece of parchment paper or a silicone baking mat.
- Add the dry ingredients—flour, cornmeal, baking powder, and salt—to the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Then add the cold butter. Pulse a few times until the mixture resembles coarse crumbs.
- Transfer dry ingredients to a medium-sized bowl, add buttermilk, and stir until the mixture just comes together. Do not over-mix or your biscuits will be tough. If the mixture seems too dry, add a little more buttermilk, about a tablespoon at a time. If the mixture appears too runny, add a little more flour, about a tablespoon at a time.
- Spray the inside of a quarter cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits. Drop the biscuits about an inch apart onto your prepared baking sheet.
- Bake the biscuits for 12-14 minutes or until lightly browned on top.
Honey Butter Directions:
- While the biscuits are baking, combine the softened butter, honey, and powdered sugar in a small bowl. Use an electric mixture and beat until the mixture is light and fluffy.
- Serve the biscuits hot, and top with honey butter! Enjoy!
Notes
No buttermilk? No problem! Simply mix 1.5 tablespoons of lemon juice or vinegar with 1.5 cups of whole milk and let it sit for 5 minutes.
Keep the butter cold! Cold butter = flaky biscuits.
If you don't have a food processor, you can also use a pastry cutter or your hands to cut the butter in. Or, you can freeze the butter and grate it in using a box grater.
Drop biscuits should be light and tender, not dense. Make sure you don’t overmix—stir just until combined. Use cold butter—it creates steam pockets for a lighter texture. And measure your flour and cornmeal correctly—spoon it into the measuring cup and level it off (don’t pack it in).
Leftover cornmeal biscuits are delicious the next day. Reheat them on a baking sheet in a preheated 350°F oven for about 10 minutes.
Store leftover biscuits at room temperature in an airtight container for up to two days.
Store the honey butter in the fridge in an airtight container for up to a week.
Reinvent leftovers by splitting and filling them with eggs, cheese, and bacon, smothering them with sausage gravy, or splitting them and layering them with sweetened whipped cream and fresh strawberries for a quick dessert
The honey butter also makes a fabulous hostess gift packaged in a cute glass jar with a bow.
Nutrition
Calories: 284kcalCarbohydrates: 30gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 357mgPotassium: 96mgFiber: 1gSugar: 9gVitamin A: 522IUVitamin C: 0.03mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was!