Anyone who has taken even a passing glance at the biscuit recipes in Chapter 8 (Yeast-Free Quick Breads) in Gluten Free on a Shoestring Bakes Bread (or, for that matter, at all the ways we have used biscuit dough here on the blog hello Biscuit Donuts) knows that I have a deep and abiding fondness not only for biscuit dough, but for folding it and “turning” it like puff pastry. But every once in a while, you really need some biscuits in a hurry (“need” being a relative term here, I realize). Enter gluten free cornmeal drop biscuits. These are heartier than your typical drop biscuit, on account of the cornmeal and cheese, and not flaky in the same way that my other biscuits are born to be, but they’re tender and so flavorful that they make a regular chicken dinner into an event.
In fact, they’re so tender inside, and lightly crispy outside, that I might just reach for one even if there were some of the puff-pastry style layered and flaky biscuits nearby.
It also doesn’t hurt that they come together in the blink of an eye. We love these with Asiago cheese, perhaps because we all love all the intense flavor that it brings and the way it pairs perfectly with the chew of the cornmeal, but you could use any semi-hard cheese. Cheddar would also be dreamy. You might notice that the portions of dough are dusted lightly with extra flour. Since the method used to make drop biscuits doesn’t naturally seal in the butter as well as the method used to make layered biscuits, the dusting of flour helps keep the butter from escaping during baking.
I just had a thought: these are so good that I would consider making them for myself for dinner (if by some miracle it was just me and my husband, or even just me alone) and having cornmeal drop biscuits + a glass of red wine for dinner. If that doesn’t send you running to the kitchen, I just don’t know you like I thought I did!