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Baking recipe · from the recipe book

Cheddar Thyme Cornmeal Drop Biscuits

Golden, craggy biscuits with a sandy cornmeal crunch, sharp cheddar pockets and a clear woodsy thyme flavor.

Cheddar Thyme Cornmeal Drop Biscuits

Ingredients

  • 2 cups240 gAll-purpose flour
  • ½ cup70 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 2 tsp8 gGranulated sugar
  • 1½ tbsp4 gDried thyme
  • ½ tsp1 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 cup shredded110 gCheddar cheesecoarsely shredded
  • 1 cup (240 ml)260 gButtermilk, low-fatcold
  • 1½ tsp10 gHoney

Steps

  1. Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar, dried thyme and black pepper.
  3. Cut in the cold butter cubes with a pastry cutter or your fingertips until most pieces are pea-sized; keep it cold.
  4. Toss in the shredded cheddar to coat it with the flour mixture.
  5. Whisk the cold buttermilk with the honey, pour it into the bowl and stir just until a shaggy, sticky dough forms with no dry flour left; don't overmix.
  6. Scoop the dough into 12 even mounds (about 70 g each) onto the baking sheet, 2 inches apart.
  7. Bake 13 to 16 minutes, until the tops are craggy and deep golden and a toothpick in the center comes out clean.
  8. Cool on the sheet 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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