Cumin and Corn Biscuits
A savory southwestern take on drop biscuits. The cornmeal adds a tender, slightly crumbly crumb and subtle sweetness that balances the warm spice of cumin and sharp tang of cheddar cheese. These rustic, flaky biscuits are perfect served warm alongside chili, soup, or with your favorite toppings. The drop method makes them quick and effortless.
Steps
Before you start
- Preheat oven to 400°F (204°C) so it's ready by the time you finish mixing
- Keep buttermilk and butter cold—remove from the fridge just before you start
- Measure all dry ingredients before mixing to keep the process moving
- Gather a medium mixing bowl, whisk, fork, rubber spatula, and a baking sheet lined with parchment paper
Preheat oven and prepareOven 400°F / 205°C
- Preheat oven to 400°F (204°C).
- Line a standard baking sheet with parchment paper.
- The oven will be ready in about 5 minutes.
Mix dry ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and ground cumin until evenly combined with no visible lumps of baking powder.
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Ready when: Mixture is uniform with no baking powder lumps visible
Cut in cold butter
- Add the cold butter cubes to the flour mixture.
- Using a fork or your fingertips, work the butter in gently until the mixture resembles coarse sand or breadcrumbs with some pea-sized pieces of butter still visible throughout.
- This should take 2–3 minutes.
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Ready when: Mixture resembles coarse crumbs with visible pea-sized butter pieces
Tip: Work quickly to keep the butter cold. Soft or melted butter will make the biscuits dense instead of flaky. Use your fingertips rather than your whole hand to minimize warmth.
Add buttermilk and cheese
- Pour the buttermilk into the flour mixture and fold gently with a rubber spatula until just combined—the dough will be lumpy and that's exactly right.
- Fold in the sharp cheddar cheese and 1–2 minced jalapeños if using; they add a mild heat.
- Stop folding as soon as all ingredients are barely combined.
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Ready when: Ingredients are just combined; dough is still lumpy with visible streaks
Tip: Lumpy dough makes tender, crumbly biscuits. Overmixing develops gluten and creates tough, chewy results. Use gentle folding motions, not stirring.
Scoop biscuits onto sheet
- Using a heaping tablespoon or a small cookie scoop (about 2 tablespoons of dough), drop spoonfuls of batter onto the parchment-lined baking sheet, spacing them about 1 inch apart.
- You'll make about 12 biscuits total.
Bake until golden brownOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (204°C) oven and bake for 15–17 minutes.
- The tops should turn light golden brown and a wooden toothpick inserted into the center of one biscuit should come out clean, possibly with a few moist crumbs but no wet batter.
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Ready when: Tops are light golden brown; toothpick comes out clean with possibly a few moist crumbs
Tip: These biscuits brown and cook quickly. If your oven runs hot, check at 14 minutes. Watch closely during the final minutes to avoid overbaking.
Good to know
Tips
- Keep all ingredients cold, especially the butter and buttermilk. Remove them from the fridge just before you start. Cold ingredients create flaky, tender biscuits; warm ones create dense, tough ones.
- Don't overmix. Lumpy dough is the goal. Gentle folding with a spatula, not stirring with a spoon, is your friend here.
- Serve these warm, straight from the oven. They're perfect split in half with butter, sharp cheese, or even a fried egg on top. They're also wonderful alongside chili, corn chowder, or any spicy soup.
- For extra flavor and texture, try adding ¼ cup crumbled crispy bacon, 2 tablespoons fresh cilantro, or ¼ teaspoon cayenne pepper to the dry ingredients before adding the wet ingredients.
Make ahead
The dry ingredients (flour, cornmeal, baking powder, salt, and cumin) can be mixed together and stored in an airtight container for up to 1 week. You can also cut the cold butter into the dry mixture, cover, and refrigerate for up to 1 day, or freeze for up to 2 weeks. When ready to bake, add the buttermilk and cheese as directed.
Storage & reheating
Room temperature: Store in an airtight container for up to 2 days. Refrigerator: Wrap individual biscuits in foil or store in an airtight container for up to 4 days; reheat unwrapped in a 325°F (163°C) oven for 5 minutes. Freezer: Wrap individual biscuits in plastic wrap and freeze for up to 3 months; reheat from frozen at 350°F (177°C) for 8–10 minutes.
Substitutions
- buttermilk → plain yogurt or milk mixed with lemon juice or vinegar. For yogurt, use full-fat and thin with 1–2 tablespoons water if needed. For milk, mix ⅔ cup milk with 1 teaspoon lemon juice or white vinegar and let sit 5 minutes before using.
- sharp cheddar cheese → Monterey Jack, pepper jack, Gruyère, or omit entirely. Sharp cheddar adds tanginess, but any of these cheeses work well. Pepper jack adds more heat. Omit the cheese if you prefer and the biscuits will be less savory but still delicious.
- cornmeal → additional all-purpose flour. Use ¾ cup more flour (1¾ cups total). The biscuits will be less tender and more breadlike, with less corn flavor and texture.
- ground cumin → smoked paprika, ground coriander, chili powder, or ground cinnamon. Use the same amount (1 teaspoon). Paprika is milder, coriander is brighter, chili powder adds earthiness and heat, and cinnamon adds warmth. Each gives a different character.
