Tender biscuits that are reminiscent of your favorite slightly sweet cornbread.
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 8biscuits
Calories 246
Author Annalise
Ingredients
1cupall-purpose flour(125 grams)
1cupyellow cornmeal(160 grams)
1tablespoonbaking powder
½teaspoonsalt
¼teaspoonbaking soda
6tablespoonsunsalted butter, cold and cut into cubes (85 grams)
½cupcold whole milk(115 ml)
¼cuppure maple syrup(57 ml)
Instructions
Preheat oven to 425°F. 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.