Maple Cornmeal Biscuits
Tender biscuits that are reminiscent of your favorite slightly sweet cornbread.
- 1 cup all-purpose flour (125 grams)
- 1 cup yellow cornmeal (160 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ½ cup cold whole milk (115 ml)
- ¼ cup pure maple syrup (57 ml)
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.
Calories: 246kcal, Carbohydrates: 35g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 191mg, Potassium: 275mg, Fiber: 2g, Sugar: 7g, Vitamin A: 287IU, Calcium: 98mg, Iron: 1mg