Saturday, January 31, 2009

Maple Cornmeal Drop Biscuits


If I could only have two cookbooks, they would be Rebar: Modern Food Cookbook and Baking: From My Home To Yours. I know tons of Dorie Greenspan recipes have been posted online, especially due to Tuesdays with Dorie, but that in no way should deter you from wanting to own this cookbook. It's the most beautiful baking book full of photos and delicious recipes. There's something about it that makes me feel comforted and happy just looking through it.

These maple cornmeal drop biscuits were extremely easy to make. The biscuits are yummy, buttery and have slightly crispy outsides on the day you bake them. I've tried a few different cornbread recipes, hoping to come across the "right" one, and I feel like now I've found it in these biscuits. Oh and did I mention how wonderfully moist they are?

If this sounds good, you might also like:
Candied Maple Walnut Pancake Loaf
Apricot Orange Scones
Caramelized Onion, Sage and Cheddar Muffins
Pecan Sour Cream Biscuits

Maple Cornmeal Drop Biscuits
Adapted from Baking: From My Home To Yours

I baked these for 12 minutes instead of the recommended 15.

Makes 12

1 cup (121 g) all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 stick (6 tbsp) cold unsalted butter, cut into 12 pieces
1/2 cup whole milk
1/4 cup pure maple syrup

Preheat the oven to 425F. Line a baking sheet with parchment or a silicone mat.

In a bowl, whisk the flour, cornmeal, baking powder, salt and baking soda. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pieces the size of peas and oatmeal flakes.

Stir the milk and maple syrup together and pour over the dry ingredients. Grab a fork and toss and gently turn until the ingredients are mostly combined and you've got a very soft dough. Don't worry if the dough doesn't look evenly mixed. Scoop 12 mounds of dough onto the baking sheet.

Bake the biscuits for about 15 minutes, or until they are puffed and golden brown.

19 comments:

dorie said...

your biscuits look terrific -- I'm so glad you liked them

Ricki said...

Sorry, I can't stay to write a full comment because I have to go and make these NOW!! ;) THEY LOOK INCREDIBLE!

Snooky doodle said...

these look so nice and yummy and ive got some cornmeal i wish to use. making them soon :)

Pearl said...

warm moist biscuits? mm!

Kevin said...

I like the sound of the maple in these!

Alisa (Frugal Foodie) said...

I can't say that I have ever tried a Dorie Greenspan recipe, but this is certainly inspiring! Those look yuuuuummy

Grace said...

they look like perfect little cakelets. :) i think that the maple syrup would definitely make this a superior corn bread.

Grace said...

the addition of maple syrup makes your little corn cakelets superior to just about every other corn bread. nice work!

Helene said...

I have to say that I love Rebar. On the other hand anything I made from Dorie's cookbook did not turn out good. I don't know why.

dessertobsessed said...

yummm! i love the maple syrup addition!

Bellini Valli said...

Have you ever been to Rebar in Victoria? I don't even know if it is still there but if the recipes in their cookbook reflect what the restaurant has to offer we all need to go there!!

ovenhaven said...

These look really good! I've been wanting biscuits/scones for breakfast lately, and I've got all the ingredients for this! Why didn't I think of flipping through BFMHTY? Hehe :P

Parker said...

Great idea. I have so much cornmeal at home, and never know what to do with it. I should make a batch of these delicious cookies.

CookiePie said...

Oh YUM - I love anything with cornmeal and anything with maple syrup - I'll have to try these!

Kiersten said...

They look great. I've been meaning to try those for a while now.

Usha said...

I absolutely love these biscuits...looking forward to trying them :-)

Manda said...

*drooooooooooooooooooooool*

cornbread is my guilty pleasure... and these sound absolutely HEAVENLY.

Sarena Shasteen said...

These look delicious! Cornmeal and maple are so good together!

Suzy said...

I baked these in muffin tins for 15 minutes and I'm eating them now. They're AMAZING! I wouldn't change a thing. :)