Archive for April 14th, 2011

If you have never had homemade drop biscuits, you truly are missing out.  The flavor is amazing, not to mention they are about the most simple biscuits to make.  With no rolling of dough, kneading or need for mixer anyone can make them.

As earlier this week I whipped up a huge batch of baked beans, these biscuits are what I often serve along with the “slop” or leftover juices once you ate the beans.  I’ve actually been known to fish out the beans from juices with a slotted spoon, just to have the broth left over for a meal with these biscuits later in week. My kids often think I’m crazy, but are first to belly up to the table when it’s dinner time. They also are delicious served with honey butter (son’s favorite) or maple syrup (daughter’s favorite).

Cornmeal Cheddar Drop Biscuits

1 1/2 cups all purpose flour

1/2 cup cornmeal

2 1/2 tbsp baking powder

1/2 tsp salt (optional, I omit this)

1/2 cup melted butter

1/2 – 3/4 cup shredded cheddar cheese

1 tsp dried basil  (or oregano, sage, thyme to your choosing)

1 cup milk (whole, 2 %, 1 %)

Grease cookie sheets and set to side,  pre-heat oven to 375 degrees.

Combine dry ingredients, add butter and stir in cheese.  Add milk until just moistened.   Drop onto cookie sheet in 1/4 cup portions (I just use a large tablespoon from silverware which is heaping, works fine with no measuring fuss.).  Bake 30 minutes or until golden brown.

Makes 10-12 biscuits.

Variations:  Add any of the following, bacon, pepperoni, jalapenos, sundried tomatoes, green chile’s, green & red diced peppers or corn.


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