Just in time for the weekend, I give you these maple cornmeal biscuits. Is it cornbread? Is it a biscuit? It’s both! You’ve got the crumbly texture and hint of sweetness you expect with cornbread, all packaged up in a little biscuit.
To put it simply, they’re delightful. And as wonderful on their own as they are slathered with butter and served alongside eggs over easy and a few pieces of bacon. I know from experience.
I seem to have fallen in love with cornmeal recently (see my post just last week on Orange Almond Biscotti) and I knew I must make these immediately when I stumbled upon the recipe in Dorie Greenspan’s baking cookbook. They didn’t disappoint, and in fact I enjoyed them so much think I might need to bake another batch tomorrow morning.
- 1 cup (125 grams) all-purpose flour
- 1 cup (160 grams) yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- ½ cup (115 ml) whole milk, cold
- ¼ cup (57 ml) pure maple syrup
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper or a non-stick baking mat.
- In a large bowl, combine the flour, cornmeal, baking powder, salt, and baking soda. Add the cubed butter use a fork or a pastry blender to blend it into the flour mixture until butter is the size of small peas.
- Stir the milk and maple syrup together and add to the dry ingredients. Use a fork to stir the mixture until it is just incorporated.
- Scoop into rounds and place on the prepared sheet pan. Bake until golden brown, 15-18 minutes. Let cool for a few minutes before serving.
- Biscuits are best the day they are made, but will keep for a few days in an airtight container at room temperature.
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