Maple Cornmeal Biscuits
Maple and cornmeal are made for each other. Combining the cornmeal with milk before mixing the dough makes these biscuits tender and moist.
Prep Time20 minutes
Cook Time13 minutes
Cook it With Our
- 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
- 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.