Tex Mex Cornmeal Biscuits

Yields 10 large size biscuits • 45 mins. prep & baking time

Freshly Baked Tex Mex Cornmeal Biscuits

Oh the things that Netflix makes us do. First, it was the Dragon Prince anime and it was on me. This time, it’s The American Barbecue Showdown, but this time tho, its on my partner. Haha. He became motivated to make ribs for dinner because of the show and I knew that that’s gonna take forever to cook (was it at “The American Barbecue Showdown” level? That’s a different story. Haha.) so I thought I’d make a side while he was at it. We were really feeling it lol. Anyway, we’ve got leftover cheese, sour cream, baking stuff and I was craving cornmeal bread so I thought I’d make a biscuit version. I found this Cornmeal Drop Biscuits recipe from Milk + Pop which didn’t seem complicated and also completely versatile. I also happened to have most of the ingredients on the list, except for the cornmeal, so I went with this. I did a few things differently tho:

– I omitted the sugar
– added more cornmeal than all purpose flour
– used tex mex + mozzarella cheese instead of cheddar
– added some other spices
– baked in a lower temp since the serving size is bigger


  • 1½ cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon dried parsley
  • ½ teaspoon ground white pepper

  • ½ cup butter (soft)
  • 1 cup milk (i used 2%)
  • ¼ sour cream
  • 1 cup tex mex cheese
  • ½ cup mozzarella cheese


  1. Preheat oven to 420°F
  2. Mix the cornmeal, flour, salt, baking soda and baking powder in a bowl
  3. Add the butter and mix well until there aren’t any butter chunks anymore. It should return back into a flour mixture consistency
  4. Mix in the cheese and set aside
  5. In a separate bowl, mix together the milk and greek yogurt
  6. Add this to the flour mixture and mix well
  7. Scoop onto a baking sheet with parchment paper. Bake in a preheated oven at 420°F for 15-20 mins


  • You can create any shape that you want. I just stack-scoop these without really trying to create a specific shape. Rather than creating a specific shape, I was aiming more for a specific size. You can definitely cook these in a much smaller size, or in a cupcake molder (like my Banana Bread Bites!). You just have to cook it for a much lesser time
  • We also tried Air Frying some of these (180°F for 15 mins) and it turned out great as well!

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