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+ servings

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
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