Gluten Free Cornmeal & Cheese Drop Biscuits

Gluten Free Cornmeal & Cheese Drop Biscuits

Biscuits leaning against each other on brown surface

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.

A close up of the inside of a biscuit on brown surface

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.

Gluten Free Cornmeal Drop Biscuits - step by step

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.

Biscuits on a brown surface

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!

Like this recipe?

Prep time: Cook time: Yield: 9 generous biscuits


1 1/2 cups (210 g) gluten free pastry flour (or my dairy-free gluten free pastry flour) (or use my Mock Cup4Cup), plus more for sprinkling

3/4 cup (98 g) coarsely-ground yellow cornmeal

2 teaspoons baking powder

1 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

4 ounces Asiago cheese, grated

1 cup (8 fluid ounces) buttermilk


  • Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, cornmeal, baking powder and salt, and whisk to combine well. Add the chopped butter to the flour mixture, and toss to coat. Flatten each piece of butter between your floured thumb and forefinger. Add the grated cheese and mix to combine. Create a well in the center of the flour mixture, and add the buttermilk. Mix with a large spoon or spatula until the dough comes together. Using a large, spring-loaded ice cream scoop or two large spoons, scoop about 3 1/2 tablespoons of dough onto the prepared baking sheet in a rounded heap, placing the pieces about 2 inches apart from one another. Dust each piece of dough with a thin layer of extra flour. This will help keep the biscuits from “leaking” butter in the oven as they bake.

  • Place the baking sheet in the freezer to chill the dough until firm (about 5 minutes).* Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and golden brown around the edges (about 15 minutes). Serve warm or at room temperature.

    *The dough can also be frozen solid, placed in a freezer-safe bag and frozen for up to 2 months. When ready to bake, place back on a baking sheet, and bake from frozen. You may need to add a couple minutes of baking time when baking from frozen.

  • Adapted from the Cornmeal Biscuits on page 232 of Gluten Free on a Shoestring Bakes Bread. Inspired by Spoonforkbacon.



P.S. Don’t forget to pick up your copies of the Gluten Free on a Shoestring Cookbooks! Your support means everything to me. Even more than biscuits. And that’s saying something. :-*

Comments are closed.

  • Dana Gerstlauer
    August 30, 2014 at 7:32 PM

    These are terrific and so easy! I added a couple of tablespoons of chopped crispy bacon and subbed cheddar-pepper jack for the Asagio cheese. They will be great with my enchiladas tonight!

  • DDW
    August 28, 2014 at 5:48 PM

    How about adding some onion for a hush puppy type flavor for fish.

  • Jennifer S.
    August 28, 2014 at 11:57 AM

    I love biscuits – I bet if you added some garlic and cheddar they’d taste a lot like those biscuits you can get at that one joint we all miss………

    • August 28, 2014 at 1:08 PM

      I have a recipe for a copycat version of those on the site already, Jennifer! Mine isn’t a drop biscuit, though, as it would be in that certain special place. ;)

  • alie597
    August 28, 2014 at 11:29 AM

    These look amazing and so easy. Think i’ll experiment and add some Old Bay.

    • August 28, 2014 at 1:08 PM

      Great idea, alie!

  • amy
    August 28, 2014 at 11:11 AM

    Awesome! A friend just brought me a brick of extra sharp Tillamook from Oregon and I’ve been trawling the internet for a cheese biscuit/scone recipe that isn’t dry or tasteless. These look great, Nicole!

    • August 28, 2014 at 1:09 PM

      “Dry” and “tasteless” are two things I avoid at all costs, Amy! I’ve never heard of Tillamook, but if it’s extra sharp it sounds amazing.

      • Anne
        August 29, 2014 at 7:57 AM

        Tillamonk is awesome cheese! Besides bringing home from a trip to Oregon, it’s available at many grocery stores and in big blocks at Costco.

  • Lucy
    August 28, 2014 at 11:04 AM

    Nicole, these look wonderful and easy too! Love it :)

  • cpw
    August 28, 2014 at 10:29 AM

    So what does the cornmeal add to the overall flavor? More of a crispy texture?

    • August 28, 2014 at 10:41 AM

      I described it in the post, cpw!

  • Michelle
    August 28, 2014 at 10:21 AM

    Drop biscuits are my favorite kind of biscuit. These would be great with a salad for dinner, or soup if we ever get a winter again. Cheddar or pepper jack ones would be perfect with chili. Thanks!

    • August 28, 2014 at 10:39 AM

      Perrrrrrfect with chili, Michelle! I usually make skillet cornbread with chili, but these I dare say might be even better.

  • Saundra
    August 28, 2014 at 10:14 AM

    Can you leave out the cheese or substitute oils?

    • August 28, 2014 at 10:40 AM

      You’d need to substitute something for the cheese, Saundra, so I’m afraid not. You cannot substitute oil for butter. Sorry!

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.