Strawberry shortcake will always have a special place in my heart. We had it a lot growing up, and it was a simple treat that none of us could resist. I still can’t resist it. Back then it was always a sheet of yellow cake cut into squares and topped with whipped cream and fresh strawberries. It was heaven on a plate for this strawberry lover.
Now I like to serve my strawberry shortcakes with the traditional biscuits instead of yellow cake. And this time I decided to add a little twist on the classic by incorporating my new favorite way to eat strawberries, roasted with a little balsamic vinegar, vanilla extract and sugar.
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.
It’s the time of year when I get out my boots and unpack my (excessive) collection of scarves. I harvest the last of my garden produce and put pumpkins on the porch. I trade in my daily bowl of sliced peaches and berries for a crisp apple. And instead of salads and grilled vegetables, I want soups and hearty casseroles. These biscuits belong alongside your next fall dinner, nestled in between your mashed potatoes and roasted carrots, or perched on the edge of a bowl of stew.