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Home » Biscuits and Scones

Cornmeal Maple Biscuits

Last updated on October 31, 2022 By Anna 4 Comments This post may contain affiliate links.

Cornmeal Maple Biscuits are perfect for the fall 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 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!

Cornmeal Maple Biscuits
Cornmeal Maple Biscuits on a plate

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. 

Other Recipes

  • White Whole Wheat Peanut Butter Chocolate Chip Cookies
  • Whole Wheat Chocolate Chunk Cookies
  • Whole Grain Double Chocolate Cookies
  • Soft & Chewy Whole Wheat Chocolate Chip Cookies
  • Cinnamon Chip Pecan Cookies

Recipe

Cornmeal-Maple Biscuits

Cornmeal-Maple Biscuits

Anna
Biscuits made with cornmeal and whole wheat flour.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Bread
Cuisine American
Servings 18

Ingredients
 

  • 1 cup whole yellow cornmeal
  • 1 cup white whole wheat flour or all-purpose
  • 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

Instructions
 

  • 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.
Keyword Angel Biscuits, Chewy Maple, Cornmeal
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. Julie

    October 29, 2010 at 9:38 am

    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.

  2. Kathryn

    October 28, 2010 at 8:02 pm

    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!

  3. Camille

    October 27, 2010 at 11:27 am

    You always have the most creative recipes!

  4. Jennifer JW

    October 27, 2010 at 10:57 am

    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.

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