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Baking recipe · from the recipe book

Cheddar Black Pepper Cornmeal Drop Biscuits

Crisp-edged, tender drop biscuits with a sandy cornmeal crumb, pockets of sharp melted cheddar and a peppery bite.

Cheddar Black Pepper Cornmeal Drop Biscuits

Ingredients

  • 2 cups250 gAll-purpose flour
  • ½ cup70 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • 2½ tsp10 gGranulated sugar
  • ¾ tsp4 gSalt
  • 1¾ tsp4 gBlack peppercoarsely ground
  • ¾ tsp2 gGarlic powder
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1½ cups shredded170 gCheddar cheesesharp, coarsely shredded
  • 1 cup (240 ml)250 gButtermilk, low-fatcold
  • ¼ cup60 gSour creamcold

Steps

  1. Heat the oven to 450°F (230°C) and line a large baking sheet with parchment.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar, salt, garlic powder and black pepper.
  3. Add the cold butter and rub it in with your fingertips or a pastry cutter until the largest pieces are the size of peas.
  4. Set aside a small handful (about one fifth) of the cheddar for the tops, then toss the remaining four fifths of the cheddar into the flour mixture.
  5. In a measuring cup, whisk the buttermilk with the sour cream until smooth.
  6. Pour the buttermilk mixture into the flour mixture and stir with a spatula just until no dry flour remains; the dough should be thick, shaggy and sticky.
  7. Drop the dough into 12 even mounds, about 2 inches apart, on the baking sheet using a large scoop or two spoons.
  8. Sprinkle the reserved cheddar over the tops of the mounds.
  9. Bake 13 to 16 minutes, until the edges and cheese are deep golden and a toothpick in the center of a biscuit comes out clean.
  10. Cool on the sheet for 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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