clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pepper & Thyme Cornmeal Drop Biscuits



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)


  1. Heat oven to 450°F. Cover the baking sheet with parchment paper, if you have.
  2. 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.
  3. 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