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.
- 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.
- Category: Bread
- Method: Bake
- Cuisine: American
- Calories: 248
- Sugar: 7.5g
- Sodium: 394.9mg
- Fat: 10.5g
- Carbohydrates: 33.7g
- Protein: 5.2g
- Cholesterol: 26.7mg
Keywords: Bread, Biscuits, Maple Syrup, Comfort Food, Breakfast, Muffins