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Cornbread Drop Biscuits

Cornbread Drop Biscuits

Cornbread Biscuits are easy drop biscuits that can be made in just minutes. Butter and sour cream make these cornbread biscuits so moist and buttery.
Course Side Dish
Cuisine American
Keyword cornbread biscuits, cornbread recipe, drop biscuits, quick bread
Prep Time 5 minutes
Cook Time 12 minutes
Servings 12 biscuits
Calories 217kcal
Author Jessica


Cornbread Biscuits

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted & slightly cooled
  • 1/2 cup sour cream (full fat is best)
  • 1/2 cup milk (higher percentage is better, I use half & half milk)

Optional Butter Topping

  • 3 tablespoons melted butter
  • 1/2 teaspoon dried parsley flakes


  • Heat oven to 450°. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spray with cooking spray.
  • In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together to break up any clumps.
  • In a smaller bowl (I use the same 2-cup glass measurer that I melted the butter in) combine the melted butter, sour cream, and milk. Whisk together until combined. Pour into the dry ingredients and gently stir together. Just stir until combined and no flour pockets remain in the dough.
  • Drop the dough (each biscuit is 1/4 cup) onto the prepared cookie sheet. You can use two large spoons, a cookie scoop, or a 1/4 cup measuring cup to drop the biscuit dough.
  • Bake for 12-14 minutes. Outside should be golden brown and the inside will be soft and fluffy. Just make sure to cook until the middle is no longer wet. Use a toothpick if you have to, to test the middle.
  • OPTIONAL TOPPING : Combine the melted butter and parsley in a small bowl. Immediately brush it on top of the biscuits after they are out of the oven. I usually don't do this, instead I serve them with butter & honey at the dinner table OR I will just brush them with melted butter.


I like sweet cornbread but if you prefer less sweet, reduce the sugar to 3 tablespoons (or less if wanted). 
The butter topping with parsley flakes is totally optional. I normally just serve these with butter or honey butter for dinner. Or I will just brush them with melted butter and no parsley flakes so my kids don't complain about the "green stuff"!
An easy way to get melted & slightly cooled butter - Place butter in a microwave-safe bowl (I use the same 2 cup glass measurer that I mix the wet ingredients in) and microwave for 45 seconds. You will end up with half melted and half soft butter. Stir with a fork until it all mixes together. Won't take long at all and it will be cooled enough to use the recipe. 


Calories: 217kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 132mg | Fiber: 1g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg