Maple Cornbread Drop Biscuits
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold, unsalted butter, cut into 12 pieces
- 1/2 cup cold whole milk
- 1/4 cup pure maple syrup
- Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with parchment.
- In the bowl of a stand mixer, fitted with the paddle attachment, stir together the flour, cornmeal, baking powder, cinnamon, salt and baking soda. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Remove paddle attachment and stir the milk and maple syrup. Gently toss and turn the ingredients together with a fork until you have a soft dough.
- Using a tablespoon, scoop 12 mounds of dough onto the prepared baking sheet. Bake the biscuits for 14-16 minutes, or until they are puffed and golden brown. Transfer them to a serving basket and serve immediately.
Yields: 12 biscuits
Printed From: www.sweetpeaskitchen.com