Smoky Cornmeal Drop Biscuits Recipe

YIELD
10 to 12 biscuits

THANKS TO
Adapted from Taste of Home

NUTRITION

Nut-Free

Vegetarian

Crispy on the outside, fluffy on the inside, these beauties are kissed with a touch of smokiness from our favorite smoky cheese blend and a unique smoked sea salt. They come together so quickly there's no reason not to make a double batch, especially if you're planning a backyard barbecue or holiday gathering.

YIELD
10 to 12 biscuits

INGREDIENTS

1 1/3 cups all-purpose flour
1/2 cup cornmeal
1/4 cup Smoky Hills Cheese Powder
2 1/2 tsp. baking powder
1/2 tsp. Regular Yellow Mustard Powder
1/2 tsp. Alderwood Smoked Sea Salt
1/2 cup vegetable shortening
1/4 cup shredded cheddar cheese
1 cup milk

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Crispy on the outside, fluffy on the inside, these beauties are kissed with a touch of smokiness from our favorite smoky cheese blend and a unique smoked sea salt. They come together so quickly there's no reason not to make a double batch, especially if you're planning a backyard barbecue or holiday gathering.

DIRECTIONS

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Mix dry ingredients together in a large bowl. Add shortening and use a pastry cutter or fork to mix it in until it makes the dry ingredients crumbly. Add cheese and milk and mix until just moistened. Drop ¼-cup size scoops of batter onto prepared baking sheet about 2 inches apart. Bake for about 25 min. or until golden brown. Serve warm.

SERVING SUGGESTIONS

Serve with your favorite soup or stew. Makes a great addition to the holiday bread basket. Delicious with a barbecue plate.

THANKS TO
Adapted from Taste of Home

NUTRITION

Nut-Free

Vegetarian