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Baking recipe · from the recipe book

Feta Cheddar Cornmeal Drop Biscuits with Oregano

Craggy, golden biscuits with a gentle cornmeal crunch, pockets of tangy feta, melty sharp cheddar and a warm hint of oregano and chili.

Feta Cheddar Cornmeal Drop Biscuits with Oregano

Ingredients

  • 2 cups240 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ cup100 gUnsalted buttercold, cut into small cubes
  • 1 cup shredded110 gCheddar cheeseshredded
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 1½ medium25 gGreen onionsthinly sliced
  • 1½ tsp10 gHoney
  • 1 cup (240 ml)250 gButtermilk, low-fatcold

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Shred the cheddar, crumble the feta and slice the green onion. Set aside about one fifth of the cheddar for the tops; the remaining four fifths go into the dough.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, oregano and red pepper flakes.
  4. Add the cold butter cubes and rub or cut them into the flour mixture until the largest pieces are pea-sized.
  5. Toss in the larger portion of cheddar, the feta and the green onion until coated with flour.
  6. Whisk the honey into the cold buttermilk, pour it over the flour mixture and stir just until a shaggy, sticky dough forms with no dry flour left.
  7. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart, and sprinkle the tops with the reserved cheddar.
  8. Bake 15 to 18 minutes, until the tops and edges are deep golden and a toothpick in the center of a biscuit comes out clean.
  9. 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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