Garlic Cheesy Cornbread Drop Biscuits
Boxed cornbread mix stirred with cheddar, garlic, and milk, dropped onto a baking sheet and baked until golden.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spoon or cookie scoop
- Pastry brush
Ingredients
Main Ingredients
- 3 cup cornbread mix about two 8.5 ounce boxes
- ½ tsp garlic powder
- 2 tsp dried parsley
- 1 pinch flaky sea salt for sprinkling
- 1 cup shredded cheddar cheese freshly shredded, about 4 ounces
- ⅔ cup milk
- 3 tbsp unsalted butter melted
Instructions
Cooking
- Heat and line. Heat the oven to 400 degrees F and line a baking sheet with parchment.
- Mix. Stir the cornbread mix, cheddar, and garlic powder together, then add the milk and stir just until combined.
- Scoop. Drop heaping tablespoons of dough onto the pan.
- Top. Brush with melted butter, then sprinkle with dried parsley and sea salt.
- Bake. Bake for 13 to 15 minutes until the bottoms are golden, then cool on the pan or a rack.
Notes
Substitutions: Use pepper jack in place of cheddar for a little heat.
Tips: Shred the cheese fresh and mix only until combined.
Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.