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Baking recipe · from the recipe book

Olive Oil Cornmeal Basil Mozzarella Drop Biscuits

Golden, gently crunchy cornmeal drop biscuits made tender with Greek yogurt and olive oil, packed with fresh basil, a hint of oregano, mild onion and melty mozzarella.

Olive Oil Cornmeal Basil Mozzarella Drop Biscuits

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp8 gGranulated sugar
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • 1 cup leaves25 gFresh basilleaves finely chopped
  • 1½ medium25 gGreen onionsgreen tops thinly sliced, used as chives
  • 3 oz90 gPart-skim mozzarellashredded
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅓ cup (80 ml)90 gWhole milk
  • ⅓ cup70 gOlive oil

Steps

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. Prepare the add-ins first: chop the basil, slice the green onion tops and shred the mozzarella.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar, oregano and black pepper.
  4. Toss the basil, green onion and mozzarella into the flour mixture until coated.
  5. In a medium bowl, whisk the Greek yogurt, whole milk and olive oil until smooth.
  6. Pour the yogurt mixture into the flour mixture and fold with a spatula just until no dry flour remains; the dough will be thick and sticky.
  7. Using a 1/4-cup scoop, drop 12 even mounds onto the baking sheet about 2 inches apart, leaving the tops rough.
  8. Bake for 15 to 18 minutes, until the edges and peaks are golden and a toothpick in the center comes out clean.
  9. Cool on the pan 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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