Gluten-Free Strawberry Cornbread Drop Biscuits
My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner!
Bonus, it is gluten-free!
In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour.
Sarah’s Biscuit Recipe Background
A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries.
Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.
I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.
My Test Kitchen
After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!
Key Ingredients in Strawberry Cornbread Drop Biscuits
- Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet.
- Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit.
- Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!
How to Make These Biscuits
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
- Mix the dry ingredients in a large bowl.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Mix the eggs and milk in a separate smaller bowl.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
- Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
- Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
- Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Sharper Nutrition Fix: Coconut Flour
There are three reasons I like to bake and cook with coconut flour.
- Coconut flour is the natural byproduct of coconut milk production.
- It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
- It is high in fiber! Just ½ cup of Coconut flour has 20 grams.
Like This Recipe? You Will Love These Too!
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Strawberry Cornbread Muffins Recipe
Vanilla Cinnamon Peanut Butter
Strawberry Cornbread Drop Biscuits (Gluten-Free)
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- rubber spatula
- Baking Sheet
- Spoon or 2" Ice Cream Scooper
- measuring spoons
- Fork or Pastry Cutter
Ingredients
Dry Ingredients
- 1 cup Cornmeal
- 1 cup Coconut flour
- ½ cup Coconut sugar
- 1 tbsp Baking powder
- ¼ tsp Salt
Wet Ingredients
- ½ cup Cold butter cubed and frozen for 5 min prior to use
- 1 cup Skim milk or any other milk of choice
- 2 Eggs
Add ins
- 1 cup Corn
- 2 cups Strawberries, diced
Strawberry Honey Butter
- ¼ cup Sarah's Strawberry Sauce or store bought strawberry jam or preserves
- ¼ cup Honey
- ½ cup Butter melted
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
- Mix the dry ingredients in a large bowl.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Mix the eggs and milk in a separate smaller bowl.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
- Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
- Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
- Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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