Maple Cornmeal Biscuits
on Aug 31, 2015, Updated Jul 20, 2024
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With a soft, subtle sweetness and tender crumb, these maple cornmeal biscuits make a delightful side dish or snack. The recipe is wonderfully simple, yet delicious!
Biscuits make an amazing side dish, but can often be underrated! We love to have these as a side to our favorite soup or chowder because they are easy to make yet elevate the entire meal. I would say this recipe is a simple mix between a biscuit and cornbread, taking only 10 minutes to prepare and 15 minutes to bake.
The maple syrup acts as a natural sweetener that brings all of the flavors together in this recipe. My favorite part about these biscuits is the smell that permeates through the house as they bake! It is a warm and inviting aroma that makes everyone flock to the kitchen. You have to give this recipe a try!
Table of Contents
Why You’ll Love This Recipe
- These biscuits are quick and easy to make.
- You can enjoy these biscuits on their own or as a side to a variety of dishes.
- The maple syrup adds the perfect amount of sweetness.
Recipe Ingredients
- Whole Wheat Pastry Flour—Can be purchased at most major grocery stores right next to the all-purpose flour.
- Yellow Cornmeal—Helps give the biscuits their texture.
- Baking Powder—To help the biscuits rise.
- Salt—Helps the flavors pop.
- Butter—Unsalted and cut into cubes.
- Whole Milk—To add richness and flavor.
- Pure Maple Syrup—For a hint of natural sweetness that balances the salt.
See the recipe card for full information on ingredients and quantities.
How to Make Maple Cornmeal Biscuits
Step #1. Preheat the oven. Line a baking sheet with parchment paper or a baking mat. In a medium bowl, whisk together the wheat flour, cornmeal, baking powder, and salt.
Step #2. Cut the butter into the mixture using a fork or pastry blender. In a small bowl, mix the milk and maple syrup together. Add the milk mixture to the flour mixture and stir until just combined. Scoop the dough onto the prepared pan. Bake until done and remove from the pan.
Recipe FAQs
The biggest difference between white and yellow cornmeal is the color, which comes from the color of corn kernels that are used to create the flour-like substance. Yellow cornmeal will typically create a more soft and tender bread, but the two are often used interchangeably in recipes. The difference in flavor of the two is minor!
If you don’t have whole wheat pastry flour, you can use all purpose flour instead. Another option is to use self rising flour, but you will need to reduce the baking powder to 1 teaspoon and omit the salt if you choose to use it. The flavor will not change much and be almost identical with a different flour! Be sure to whisk or stir your flour before measuring to get the correct amount, as flour tends to pack as it sits.
Yes, biscuits are naturally a little bit crumbly! After baking, they will be tender and easy to eat and enjoy. Your biscuits should not fall apart easily, so if this is happening the butter might have been cut too small. This will cause smaller air pockets, and biscuits that are too crumbly and don’t stick together. On the other hand, if your biscuits are tough, this could be due to over mixing the biscuit dough and developing the gluten too much.
How to Serve and Store
Maple cornmeal biscuits are a perfect side to tomato soup, mac and cheese, chowder, or fried chicken! You can use these for a biscuits and gravy breakfast dish, or serve them with butter or homemade jam. There are so many possibilities for these biscuits, you can’t go wrong!
To store leftover biscuits, you can keep them on the counter at room temperature in an airtight container or ziploc bag for freshness. They will last for up to 2 days when stored at room temperature. You can also keep them in the fridge in a container or bag, for up to 1 week!
Expert Tips
- These biscuits don’t need to rise at all because they are a type of quick bread!
- Be sure to keep the milk and butter in the fridge until right before you use them. The cold temperature will help to create a nice, flaky texture!
- We typically use a large cookie scoop when scooping the biscuit dough to the pan, to create the perfect biscuit shape and size.
- You will know the biscuits are done when they have a nice golden brown color.
- The biscuits only need to cool for about 5 minutes before you remove them from the pan and serve!
More Quick Bread Recipes To Consider
Homemade Bread
The Best Cranberry Orange Bread
Breakfast Recipes
Homemade Biscuits and Gravy
From Scratch Recipes
Overnight Sourdough Muffins
Homemade Bread
Pineapple Zucchini Bread Recipe
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Cornmeal Maple Biscuits
Ingredients
- 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
Instructions
- 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.
Can you make the dough ahead of time?
It depends on how long. I bet you could do it like an hour ahead of time. The baking powder, once activated by the wet ingredients doesn’t last forever. So if you do it too early, they won’t rise.
Yummy fall season idea. I can’t wait to try. Thanks!
It’s almost cool enough to think about baking again. Love the smells from fresh baked goods
These look amazing, can’t wait to give them a try!
Oh no…you have even more recipes and ideas on facebook…..you are fun to follow….thanks Melissa….have a sweet day!
I love biscuits and it’s getting to fall weather! Perfect for soup and biscuits!
Yummers! I will definitely make these!
Totally trying these out tomorrow!