Studded with cracked pepper, thyme, tangy buttermilk, and a hint of cornmeal—these biscuits are easy to whip up and will have everyone asking for more!
Easiest Biscuits Ever!
Ok yall I literally dreamt about these biscuits and woke up the next morning and started my journey of testing a recipe. Now, I can’t lie, biscuits have been a touch intimidating for me. How about you? Plus, when I think about the rolling and cutting, whelp, it’s a little work. This recipe though does not require any fancy equipment, no rolling pin or biscuit cutter, you probably already have the ingredients in your kitchen, you give a few good stirs, spoon drop these babies on your sheet pan or cast-iron skillet and throw them in the oven. You may be out of the kitchen in less than an hour!
Drop It Like It’s Hot
Alright, I’m all about keeping it real and I can admit that biscuits can be intimidating. You don’t want to overwork them because that just doesn’t make for a good biscuit and you definitely have to have a light touch. But never fear drop biscuits are here. I know I’m corny. However, whether you’re a newbie biscuit maker or you’ve been doing your biscuit thing for a while, drop biscuits will always be your friend and these pepper & thyme cornmeal biscuits will be the perfect introduction to biscuit making!
What’s the Difference Between Drop Biscuits and Traditional Biscuits?
Drop biscuits dough is much wetter and stickier than traditional biscuit dough and can’t be rolled and thus must be dropped. While they use the same ingredients, there are usually some adjustments in the quantity of ingredients used. Traditional biscuits rise higher and have a fluffier flakier texture while drop biscuits have a lower rise and their texture is courser. Both biscuits are DE-LI-CIOUS and you should add both to your repertoire!
What Ingredients Do You Need for Drop Biscuits?
Herby, peppery, and just the right amount of corny—you only need a few ingredients to pull this bready goodness together. Here is what you need:
- All-purpose flour
- Cornmeal- If you want a finer softer texture use a fine-medium ground cornmeal. I usually use a white fine meal. If you want a little more texture and bite, use a course gound. Fine or couse it’s really up to you.
- Cold Unsalted Butter- I freeze mine and grate it.
- Baking powder
- Black pepper
- Sugar- These biscuits are savory but just a lil’ sugar brings out the flavors.