American Cornmeal and Cheddar Drop Biscuits

Shopping list

• 180 g plain flour

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• 80 g fine cornmeal

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• 2 tsp baking powder

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• 10 g caster sugar

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• 0.75 tsp sea salt

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• 0.25 tsp black pepper — freshly ground

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• 60 g butter — cold, cubed

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• 100 g mature Cheddar — grated

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• 200 ml buttermilk

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• 2 piece spring onions — finely sliced

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Step by step

1. 1

   Preheat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment.

2. 2

   In a large bowl, whisk together the plain flour, cornmeal, baking powder, sugar, salt and black pepper.

3. 3

   Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.

4. 4

   Stir in the grated Cheddar and sliced spring onions.

5. 5

   Pour in the buttermilk and stir gently with a fork until the mixture just comes together into a sticky, shaggy dough. Do not overmix.

6. 6

   Using two dessert spoons, drop large spoonfuls of dough onto the prepared tray, spacing them about 5 cm apart.

7. 7

   Bake for 12– 15 minutes until risen, golden on top and cooked through.

8. 8

   Serve warm from the oven, or cool on a wire rack and store in an airtight tin for up to 2 days.