E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Maple Cornmeal Biscuits Susan Reid | September 15, 2020 Maple and cornmeal are made for each other. Combining the cornmeal with milk before mixing the dough makes these biscuits tender and moist. Level Beginner Prep Time 20 minutes Cook Time 13 minutes Serves 8 Cook it With Our Cast Iron Baking Pan Ingredients ¾ cup stone ground cornmeal ¼ cup cold milk, plus more as needed 1¼ cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder ¾ teaspoon salt 6 tablespoons cold unsalted butter ¼ cup real maple syrup ¼ teaspoon maple flavoring or ½ teaspoon maple extract, optional heavy cream or half-and-half for brushing, optional Directions Preheat the oven to 425 degrees F. Generously butter a cast iron baking pan or skillet. Place the cornmeal in a medium bowl and pour the milk over it; stir until the cornmeal is evenly moistened combine and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into it until it’s the size of peas. Stir the syrup and maple flavoring into the cornmeal mixture and add to the flour and butter in the mixing bowl. Mix well. The dough will look a bit dry, but should feel damp to your hands and hold together when you squeeze it gently. Gather the dough that holds together and transfer it to a pile on a piece of parchment. Drizzle in another tablespoon of milk to any dry mixture left in the bowl if needed and add to the pile. Using the parchment to help you, fold the dough over on itself 2 or 3 times to bring it together. Pat the dough out to 1-inch thick and cut into 2-inch biscuits. Place the biscuits on the prepared pan. Brush the tops with cream or half-and-half if desired. Bake for 12-14 minutes, until golden brown. Remove from the oven and serve warm, with butter. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Maple Cornmeal Biscuits Susan Reid | September 15, 2020 Maple and cornmeal are made for each other. Combining the cornmeal with milk before mixing the dough makes these biscuits tender and moist. Level Beginner Prep Time 20 minutes Cook Time 13 minutes Serves 8 Cook it With Our Cast Iron Baking Pan Ingredients ¾ cup stone ground cornmeal ¼ cup cold milk, plus more as needed 1¼ cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder ¾ teaspoon salt 6 tablespoons cold unsalted butter ¼ cup real maple syrup ¼ teaspoon maple flavoring or ½ teaspoon maple extract, optional heavy cream or half-and-half for brushing, optional Directions Preheat the oven to 425 degrees F. Generously butter a cast iron baking pan or skillet. Place the cornmeal in a medium bowl and pour the milk over it; stir until the cornmeal is evenly moistened combine and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into it until it’s the size of peas. Stir the syrup and maple flavoring into the cornmeal mixture and add to the flour and butter in the mixing bowl. Mix well. The dough will look a bit dry, but should feel damp to your hands and hold together when you squeeze it gently. Gather the dough that holds together and transfer it to a pile on a piece of parchment. Drizzle in another tablespoon of milk to any dry mixture left in the bowl if needed and add to the pile. Using the parchment to help you, fold the dough over on itself 2 or 3 times to bring it together. Pat the dough out to 1-inch thick and cut into 2-inch biscuits. Place the biscuits on the prepared pan. Brush the tops with cream or half-and-half if desired. Bake for 12-14 minutes, until golden brown. Remove from the oven and serve warm, with butter. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
