Name: Pepper & Thyme Cornmeal Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 ½ cups flour; ½ cup cornmeal; 1 tablespoon baking powder; 1 teaspoon of salt; 1 teaspoon cracked black pepper; 2 tablespoons fresh thyme, rough chop; ½ tablespoon sugar; 1 stick of cold unsalted butter*, grated (pop in the freezer to keep cold); 1 cup buttermilk* (dairy or unsweetened non-dairy milk)

Ingredients

Scale

1 ½ cups flour

½ cup cornmeal

1 tablespoon baking powder

1 teaspoon of salt

1 teaspoon cracked black pepper

2 tablespoons fresh thyme, rough chop

½ tablespoon sugar

1 stick of cold unsalted butter*, grated (pop in the freezer to keep cold)

1 cup buttermilk* (dairy or unsweetened non-dairy milk)

Instructions

Heat oven to 450°F. Cover the baking sheet with parchment paper, if you have.
Combine meal, flour, sugar, baking powder, thyme, pepper, onion powder, and salt in a cold large bowl and stir with a whisk or fork. Add in grated butter and toss to coat the butter with the dry mixture. Add milk and stir 3-4 times until the dough comes together. It should be slightly sticky. Add just a bit more buttermilk if needed.
Use two spoons or a ¼ cup to drop the batter on the cookie sheet. There should be 8 mounds and they should be just slightly larger than a golf ball. Bake for 12-15 minutes or until a toothpick inserted comes out clean and they are golden brown. Serve warm.

Prep Time: 10
Cook Time: 15