Active Time

　　15 min

　　Total Time

　　40 min

　　These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p>This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.

　　

Ingredients

Makes 8 biscuits

　　1 3/4 cups all-purpose flour

　　3/4 cup cornmeal (preferably stone-ground; not coarse)

　　4 teaspoons baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

　　6 oz extra-sharp Cheddar, coarsely grated (2 cups)

　　3 tablespoons finely grated Parmigiano-Reggiano

　　3 scallions, finely chopped

　　1 1/3 cups well-shaken buttermilk

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.

　　

Step 2

Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.

　　

Step 3

Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

　　Cooks' notes:

　　You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking. Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.