Dorothy’s Cornbread Drop Biscuits
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When it comes to easy recipes that impress the entire family, these Cheesy Cornbread Drop Biscuits are the perfect thing for your weeknight dinner lineup. My recipe starts with a cornbread muffin mix and by adding a few special ingredients, including Nebraska’s beloved Dorothy Lynch dressing, you’ll create tasty biscuits that combine Southern comfort with Midwestern flair.
The holidays are right around the corner, and if you haven’t noticed already, we are in the midst of soup season too. These cheesy cornbread biscuits would make a fantastic addition to your table for the holidays and make the perfect accompaniment for a piping hot bowl of soup, but they are so quick and easy to make, you can throw them together any night of the week.
This recipe is sponsored by Dorothy Lynch Dressing & Condiment. All of the opinions and love of their Nebraska-made dressing are my own.
A Nebraska Twist on a Southern Cornbread Biscuits
Over the years, I have made lots of recipes using Dorothy Lynch. Sure, it’s an exceptional salad dressing, so there have been lots of great salads like Dorothy’s Potato Salad and this Summertime Cobb Salad. Of course, it is a fabulous condiment, my husband has to have it alongside fried chicken, and it’s amazing with pizza too! But I love the challenge of using Dorothy Lynch in recipes, especially something unexpected like biscuits!
Dorothy Lynch has such an amazing sweet and tangy flavor, made with some tasty spices, it makes a great addition to so many recipes! If you love these drop biscuits, be sure to check out these recipes that I made with Dorothy Lynch: Cheesy Bacon Pull Apart Bread, Dorothy’s Cranberry Meatballs, and Dorothy’s Cheesy Vegetable Rice Bake.
Cornbread Drop Biscuits
Unlike regular biscuit recipes that require a biscuit cutter and precise shaping, these cornmeal drop biscuits offer a more rustic approach. No special tools are needed either, just a large bowl and a cookie scoop will do the trick. They result in a light and crisp exterior with a buttery, slightly sweet interior studded with cheddar cheese.
What sets these biscuits apart is the addition of Dorothy Lynch dressing – a sweet and tangy Nebraska staple that adds moisture and a unique flavor profile that perfectly complements the sharp cheddar cheese. Think of it as a secret ingredient that will have guests wondering what makes these cornmeal biscuits so special.
Ingredients in Cornbread Drop Biscuits
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
- Cornbread Muffin Mix – the quickest way to Jiffy Cornbread Drop Biscuits is a box of Jiffy Cornbread muffin mix!
- Self-Rising Flour – If you don’t have any on hand, never fear, you can make your own homemade self-rising flour with all-purpose flour, baking powder, and salt. Here is my recipe.
- Butter – salted cold butter, cut into chunks. If you don’t have salted butter, add about 1/4 teaspoon of salt to the batter.
- Sugar – you will need granulated sugar for biscuit dough.
- Garlic Powder and Dried Parsley – are the only seasonings you need when using Dorothy Lynch!
- Cheddar cheese – shred some medium cheddar cheese to add that cheesy goodness to the biscuits.
- Milk – any milk you have on hand will work.
- Dorothy Lynch Salad Dressing & Condiment – here’s where the flavor gets really good!
Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about these cheesy cornbread biscuits.
How to Make Dorothy’s Cornbread Biscuits
These cheesy cornbread drop biscuits prove that sometimes the easiest recipes get the most amazing results. With their golden-brown tops, tender centers, and unique Dorothy Lynch twist, they’re sure to become a family favorite.
Heat oven to 425°F and grease a cookie sheet or line with parchment paper or Silpat mat.
Add flour, cornbread muffin mix, sugar, garlic powder, and parsley to a medium-sized bowl. Next, add the cold butter and combine with the dry ingredients using a pastry blender, two butter knives, or just your fingers.
Mix in Dorothy Lynch dressing and milk until combined. Fold in the shredded cheddar cheese.
Using a 1/4 cup-sized cookie scoop, drop portions of the dough onto your prepared baking sheet.
Bake until golden brown.
While best served warm from the oven, these homemade biscuits can be stored in an airtight container for up to three days, or frozen for up to 3 months. To refresh them, simply warm them briefly in the oven. The dough can also be prepared ahead and refrigerated, making it an excellent addition to your holiday recipe collection.
These biscuits are versatile enough to be served morning, noon, or night. For breakfast, drizzle them with maple syrup or spread with honey butter. They’re the perfect accompaniment to soups, stews, or barbecue at dinner. Some optional ingredients to consider for variations include diced jalapeños, crumbled bacon, or fresh herbs.
Love Them? Pin Them!
If you love this cornbread drop biscuit recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQ’s about Drop Biscuits
- What’s the difference between regular biscuits and drop biscuits? Regular biscuits require rolling and cutting the dough, drop biscuits are more rustic and freeform. They are made with a slightly wetter dough that is scooped and “dropped” onto the baking sheet.
- How do I keep drop biscuits from becoming too dense? Dense biscuits are usually result from overworking the dough or from using warm butter instead of cold. Make sure to only mix the biscuit dough until it’s just combined to keep the butter cold.
- Can I make the biscuit dough ahead of time? Yes! I recommend mixing the dry ingredients and storing them in an airtight container, then adding the wet ingredients and cold butter when you are ready to prepare them.
More Recipes to Love
If you are a fan of cornbread recipes be sure to check out these: And everyone needs a good buttermilk biscuit recipe in their back pocket, here’s mine.
I have lots of bread recipes right here on my site, be sure to check out these quick bread recipes while you are here: Blueberry Orange Bread , Grandma’s Zucchini Bread, Pear Bread, Cherry Cheese Bread and the last banana bread recipe you’ll ever need.
What Is Dorothy Lynch?
“The” Dorothy Lynch was a woman, who created this dressing in the 1940s and served it at a restaurant she and her husband ran at the local Legion Club in St. Paul, Nebraska. The dressing became so popular, that patrons would bring in their bottles to have Dorothy fill them so they could enjoy it at home.
Dorothy Lynch Home Style Dressing & Condiment can best be described as a sweet and spicy dressing that has a thick and creamy texture. Because of its color, many will assume it’s just another French dressing, but that simply isn’t true at all. French dressing is oil-based, and Dorothy Lynch is tomato-based. The best word to describe its taste is “homemade.”
Where to buy Dorothy Lynch
Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping at Buy Nebraska.
Be sure and follow Dorothy on Facebook, Instagram, X, and Pinterest, and check out their website for more recipes!
I can’t wait to hear what you think about this recipe!
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Dorothy’s Cornbread Drop Biscuits
Ingredients
- 1 (8.5 ounce ) Cornbread Muffin Mix
- 1 cup self rising flour
- 2 Tablespoons sugar
- 1/2 teaspoon garlic powder
- 1/2 Tablespoon dried parsley
- 5 Tablespoons cold butter cut into chunks
- 1/2 cup Dorothy Lynch Dressing
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425°F and grease a cookie sheet or line with parchment paper or Silpat mat.
- Add flour, cornbread muffin mix, sugar, garlic powder, and parsley to a medium-sized bowl. Next, add the cold butter and combine with the dry ingredients using a pastry blender, two butter knives, or just your fingers.
- Mix in Dorothy Lynch dressing and milk until combined. Fold in the shredded cheddar cheese.
- Using a 1/4 cup-sized cookie scoop, drop portions of the dough onto your prepared baking sheet.
- Bake until golden brown.
