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These Honey Butter Cornbread Drop Biscuits are the epitome of Southern joy in food form. They are fluffy, buttery, super soft, tender with the right amount of sweetness which is the perfect reminder of classic cornbread. Spruce up your mornings with a side of biscuits with jam or butter and eggs or add these biscuits as a side dish to your favorite meal. Dairy-Free option available.
Homemade biscuits are by far one of my favorite past times, especially since I grew up on them almost on a daily basis. So, of course I had to make good ole' drop biscuits which are a true staple in my house and are SUPER easy to make compared to traditional ones. Honey Butter Cornbread Drop Biscuits definitely live up to their name and you'll be fully satisfied with the comforting, sweet + savory flavor that reminds you of a good slice of tender cornbread, especially this Vegan Sweet Cornbread.
These drop biscuits are made with everyday pantry items, cornmeal, butter, buttermilk, and raw honey for a nice sweetness. If you're into fluffy, buttery, and super tender biscuits that just melt-in-your-mouth then this biscuit recipe is the perfect thing for you! Of course, I keep things more traditional with these Flaky Honey Buttermilk Biscuits, Flaky Sweet Potato Biscuits, and Garlic Herb Biscuit Recipe.
Be sure to follow me on Instagram for all Reels and content, especially for these drop biscuits.
While you might think that making buttermilk biscuits from scratch is hard, it really isn't. Of course, you can always use standard biscuit cutters when making these biscuits (I mention to options in the recipe for shaping), however, this "scoop + bake" method is the easiest you'll get. It makes the biscuits come out almost in a "crumbly" texture. Plus, these biscuits have no rise time and can easily be made ahead of time and frozen for longer.
When it comes to baking biscuits, especially these drop biscuits, you'll need: flour, baking powder, baking soda, salt, butter, buttermilk, and honey.
Overall, these fluffy drop biscuits aren't very hard to make at all. Like you would any biscuit or pastry recipe, you start with all COLD ingredients and adding the dry ingredients together followed by grated/cubed butter, the wet ingredients, and mixing everything together. Then you do the "scoop + bake" method and Wallah. Perfection!
For these honey butter cornbread drop biscuits, you'll only need the following handful of ingredients:
Creating the perfect soft, fluffy drop biscuits isn't a tough process once you follow these pro tips below:
Ensuring that your butter and buttermilk are COLD helps the biscuits to uphold their structure and expand nicely as they bake. This creates a light, fluffy texture which is exactly what you want!
I love using a larger ice cream scoop (that has the clicker) for the best results when scooping the biscuit dough. However, if you don't have this then you can totally scoop large chunks of dough using a standard tablespoon (slightly shaping with your hands) or a measuring cup (which should always be greased lightly to avoid sticking). As for baking, I always line a baking sheet with parchment paper to avoid sticking and for an easy retrieval once fully baked. But if you're using a skillet, then always grease a non-stick skillet for double protection.
Like many other baked goods, gently handling the dough is super important when mixing the wet and dry ingredients together. Unfortunately, over-mixing will create dense and tough biscuits which won't be so indulgent if you ask me. Haha.
Placing your biscuits next to each other on the baking sheet will help them to rise up higher.
Much like other baking recipes, ensuring that your oven is preheated is super important! In addition, baking these biscuits at 400 degrees Fahrenheit ensures that they rise and crisp up nicely enough to cook through.
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your drop biscuits (and other baked goods) fully rise and bake through nicely and are the right texture.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Yes, you can use any dairy-free milk you like to make the dairy-free option for your buttermilk. Here are some easy recipes to make your own milk that’s cheaper and so easy!
Serving these warm, cozy Honey Butter Cornbread Drop Biscuits with something light like jam or butter works for those early morning that call for a side of tea or coffee. However, the great part about these drop biscuits is just how versatile they are! You can add gravy for a Southern classic dish or make these biscuits a side dish for dinner or breakfast (with a side of eggs, bacon, etc.).
Also, you can make a sandwich with things like chicken, ham or candied bacon for a sweet-savory food experience or add a fruit compote (strawberry, blueberry, blackberry, etc.) for a nice twist on the shortcake experience.
Leftovers can be stored in an airtight container for up to 4-5 days in the refrigerator. To reheat, warm the biscuits in the oven on a baking sheet or heat in the microwave for a few seconds until warmed through.
Absolutely! For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
Yup! If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”.
Not at all! You can always substitute the honey with maple syrup or organic cane sugar if you'd like.
Absolutely! To make these biscuits dairy-free, simply substitute the butter with vegan butter (cut into pieces + cold) and be sure to reduce the dairy-free buttermilk to ¾ cup instead to avoid them from being too wet.
Don't worry----If your drop biscuits turn out too dry, there might be a few reasons for that like the over-mixing of the dough or over-baking the biscuits, or even using too little liquid in the dough, especially when using full-fat buttermilk. Ensure that your dough is still moist enough but not too wet!
Yes, of course! As I've mentioned, I like to make my own version of buttermilk whenever I don't have actual buttermilk on hand and all you need is regular or dairy-free milk along with 1 Tablespoon of lemon juice or apple cider vinegar. You'll just need to let it sit for 5-10 minutes until it slightly thickens and wallah.
Based on my research, drop biscuits, or so-called “emergency biscuits,” were first noted in the Boston Cooking School Cookbook in 1896. It's an appropriate name because they can be made in a hurry, as the dough is dropped from the spoon onto the pan, rather than rolled or cut.
Basically, Drop biscuits have more milk or other liquid added to the dough than their regular biscuit counterparts. Also, the dough for drop biscuits is moister and cannot be kneaded or rolled----which is why you simply drop tablespoons of dough onto the baking sheet or skillet as opposed to rolling + cutting. Lastly, drop biscuits don't rise as much as other biscuits.
Now that you've fallen in love with these drop biscuits in this recipe, you'll want to check out these other Southern staples for the entire family:
If you tried this Honey Butter Cornbread Drop Biscuits recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.