Side Pannel
Maple Cornmeal Biscuits
Maple Cornmeal Biscuits
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- 1 cup (125 grams) all-purpose flour
- 1 cup (160 grams) yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- ½ cup (115 ml) whole milk, cold
- ¼ cup (57 ml) pure maple syrup
Directions
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.
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.
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