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 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!
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.
- 1 cup whole yellow cornmeal
- 1 cup white whole wheat flour
- 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.