Drop biscuits were probably created by accident around 1850 when a pioneer cook put too much milk in her biscuit dough and therefore, had to use a spoon to drop the dough onto the pan instead of rolling and cutting the dough. That’s just my theory, however, but I remember when my grandma was in a hurry, we got drop biscuits instead of her traditional ones. These maple cornmeal drop biscuits are indeed a “cross between a featherlight cornbread and a flaky scone”. Using stone ground cornmeal gives these slightly sweet biscuits a sandy, rustic texture which adds to its appeal. Perfect slathered with sweet cream butter and served with a large dollop of cherry preserves, these biscuits are best enjoyed the same day they are made. I like them split, buttered and toasted as my grandma used to make.
Thanks to Lindsey of A Little Something….Sweet for choosing a super easy, but delicious recipe for TWD. The recipe is on her blog or, if you have the book “Baking From My Home to Yours”, it’s on page 24.
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