This week I am hosting a giveaway by Pleasant Hill Grain, a company specializing in good quality kitchen equipment. The giveaway prize is a Nutrimill grain mill, and if you’d like a chance at winning it for yourself or the baker in your life, visit the Nutrimill Giveaway Post. I’ll be picking a winner on October 31, so make sure to enter before then. Good luck! And if you win, you can make the following recipe with freshly ground cornmeal.
For these biscuits I used flour made from popcorn, but storebought cornmeal will work just as well. The source of this recipe, KA’s Whole Grain Baking Book, recommends whole grain cornmeal and white whole wheat flour, but I used regular whole wheat and the results were still excellent. The biscuits are perfect for the season and a great accompaniment to just about any kind of soup or chili. You can make the full batch as written, or cut it in half and just make 8 or 9 biscuits. They’re pretty small, but they are big on flavor, with the taste of corn, wheat and maple in each bite. And I apologize if that last line sounded like a cereal commercial, but “big on flavor” was my first thought upon taking a bite!
- 1 cup (5 oz) whole yellow cornmeal)
- 1 cup (4 oz) white whole wheat flour (I used regular whole wheat)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter
- ½ cup milk
- ¼ cup maple syrup
- Optional: Some sesame seeds, flax, and/or poppyseeds for garnish
- Preheat oven to 400 degrees F. Grease a baking sheet or line with parchment.
- Thoroughly mix the dry ingredients (cornmeal through salt) in a mixing bowl. Cut in the butter – you can do this with a pastry cutter or your fingers. Mixture should look like coarse crumbs.
- In a separate bowl, stir the milk and maple syrup together. Add to the dry mixture and stir just until moistened. Scoop the dough by heaping tablespoonfuls onto the baking sheet. Press down lightly with fingers to make the biscuits more even looking. If you have some seeds on hand, sprinkle sesame, flax and/or poppy seeds on top for garnish. Bake on center rack at 400 degrees F for about 15 minutes or until edges are golden brown. Serve warm.
Those look great! They are very similar to my favorite biscuits from a Cooking Light recipe, except these have maple syrup. Such a good addition. Also surprisingly restrained on the butter for a King Arthur recipe:) Although I’d probably make them larger.
Oh, yum. I love biscuits I don’t have to roll and cut– these look great. Can’t wait to try with some butternut squash soup!
You always have the most creative recipes!
I like “big on flavor!”
I’m going to make these for dinner tonight. I’m making blackbean soup and hadn’t decided on a side dish. Now I’m thinking sliced peaches and maple cornmeal biscuits would be perfect.