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–+ servings
Drop Biscuit

Strawberry Cornbread Drop Biscuits (Gluten-Free)

Sarah Harper MS, RD, LDN
This is a drop biscuit with added strawberries and corn! Served with Strawberry Honey Butter this recipe is Gluten-Free!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 14 biscuits
Calories 281 kcal

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

Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!
The left over Honey Butter, if any, can be stored in the refrigerator for about a week.

Nutrition

Serving: 1biscuitCalories: 281kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 41mgSodium: 309mgPotassium: 142mgFiber: 5gSugar: 14gVitamin A: 595IUVitamin C: 14mgCalcium: 86mgIron: 1mg
Keyword strawberry
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