Cornmeal Drop Biscuits with Black Pepper
By Ashley MoorePublished on January 27, 2022
Yield
Makes 12 biscuits
Ingredients
1 ½ cups (7½ ounces/213 grams) all-purpose flour ½ cup (2½ ounces/71 grams) stone-ground cornmeal 3 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda 1 ½ teaspoons coarsely ground pepper ¾ teaspoon salt 1 cup buttermilk, chilled8 tablespoons unsalted butter, melted and cooled
Before You Begin
Be sure to chill the buttermilk so the butter clumps when the two are combined.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, cornmeal, sugar, baking powder, baking soda, pepper, and salt together in large bowl. Stir buttermilk and melted butter in separate bowl until butter forms clumps.
- Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup or equal-size portion scoop, drop scant 1/4-cup scoops of batter 1 1/2 inches apart on prepared sheet (use spoon to free batter from cup if necessary).
- Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes before serving. (To refresh day-old biscuits, heat them in 300-degree oven for 10 minutes.)
Yield
Makes 12 biscuitsIngredients
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (2½ ounces/71 grams) stone-ground cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons coarsely ground pepper
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons unsalted butter, melted and cooled
Test Kitchen Techniques
Ingredients
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (2½ ounces/71 grams) stone-ground cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons coarsely ground pepper
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons unsalted butter, melted and cooled
Test Kitchen Techniques
Ingredients
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (2½ ounces/71 grams) stone-ground cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons coarsely ground pepper
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons unsalted butter, melted and cooled
Test Kitchen Techniques
Why This Recipe Works
A 1:3 ratio of cornmeal to flour gives these easy buttermilk drop biscuits a light texture while retaining the earthy flavor of stone-ground cornmeal. We added sugar to balance the flavor of the cornmeal and a combination of leaveners to keep the biscuits light and tender. Coarsely ground black pepper adds a savory bite to the biscuits.
Before You Begin
Be sure to chill the buttermilk so the butter clumps when the two are combined.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, cornmeal, sugar, baking powder, baking soda, pepper, and salt together in large bowl. Stir buttermilk and melted butter in separate bowl until butter forms clumps.
- Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup or equal-size portion scoop, drop scant 1/4-cup scoops of batter 1 1/2 inches apart on prepared sheet (use spoon to free batter from cup if necessary).
- Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes before serving. (To refresh day-old biscuits, heat them in 300-degree oven for 10 minutes.)
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