Today is the first day that I’ve attempted to work from home since the baby was born one month ago! If you were to knock on my door right now and judge me by the state of my living room, hair, and pajama-clad kids, then the day might look less than productive. If you are judging my by this post though, it’s a raging success!
You need maple cornmeal biscuits in your life. They are a wonderfully simple mix between biscuit and crumbly corn bread and only take about 10 minutes to make and another 15 minutes to bake. These simple, whole grain, and naturally sweetened little gems are just perfect with a thick layer of honey butter on top. Serve them next to your favorite soup or chowder, and you’ll have the family singing your praises.
I teamed up with King Arthur Flour for this post. It’s not a sponsored post (they aren’t paying me for my work or time, but I LOVE their company and products so that ok with me), but they did send me a bag of flour and a cute biscuit cutter to work with. The funny thing is I didn’t even use the self-rising flour or the biscuit cutter (I used a large scoop!). So keep reading because I want to pass on those treasures to one of you… enter below to win a package from me of some of my beloved King Arthur Flour goodies (shipped by me, provided by King Arthur Flour). Enjoy!!!
If you try these maple cornmeal biscuits, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup whole milk, cold
- 1/4 cup pure maple syrup
- Preheat the oven to 400 degrees and line a baking sheet with parchment or a baking mat.
- In a medium bowl whisk together the wheat flour, cornmeal, baking powder, and salt.
- Cut the butter in using a fork or pastry blender until is resembles sand.
- In a small bowl mix the milk and maple syrup together. Add the milk mixture to the flour mixture and stir until just combined. Using a large scoop, scoop the dough onto the prepared pan. Bake for 15 minutes. Remove from the pan and serve warm.
You can substitute the whole wheat pastry flour for all-purpose. You can also sub the whole wheat flour for self-rising flour, just reduce the baking powder to 1 teaspoon and omit the salt.
For this recipe, I recommend:
This recipe came from the King Arthur Flour Whole Grain Baking Book; I LOVE this book and highly recommend it. I borrowed it from the library many times before purchasing it for me personal library. Check it out!
These maple cornmeal biscuits were tender but a little crumbly, perfect for eating over a bowl of chowder to catch the crumbs!
I’ve been a long time fan and customer of King Arthur Flour, and was really excited to get an email last month asking if I’d help them spread the love of all things biscuits and their self-rising flour with their #betterbiscuits campaign. Yay! Of course I’ll help! King Arthur Flour (KAF) is an employee-owned company who sells high quality products. I always get their gluten-free mixes for my father-in-law for Christmas, and they are delicious. Their flours are my favorite and I own both their heart-shaped and square stainless steel biscuit cutters! Maybe Santa will get me the round ones for Christmas this year? Their white tea loaf pan is also one of my favorite pieces of bakeware (all these things I’ve purchased myself, I really do love KAF!).
I love supporting them and I’m excited to offer you the chance to enjoy some of their products. Just enter below to win a little care package from me! It will include a 5-pound bag of KAF Self-Rising flour, a biscuit cutter, coupons, recipes cards and some surprises I’ll fit into the box!
Thank you so much for enjoying these maple cornmeal biscuits with me today and letting me working with one of my favorite companies! You really are the best readers ever. Thank you, thank you, thank you!