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.
The goal of blending the butter into the dry ingredients is to coat some of the flour with fat so that it can’t react with the wet ingredients and form gluten. No gluten means a light crumbly texture. If you cut too much of the butter into the flour, you’re going to get a biscuit that’s so crumbly it falls apart when you try to eat it. If you don’t cut the butter enough, you’ll be stuck with a tough biscuit. The trick is to get it just right, or to stop cutting when the butter is the size of small peas.
Tender biscuits that are reminiscent of your favorite slightly sweet cornbread.
- 1 cup (125 grams) all-purpose flour
- 1 cup (160 grams) yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- 1/2 cup (115 ml) whole milk, cold
- 1/4 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.