Dorie Greenspan’s Maple Cornmeal Drop Biscuits

Friday, January 28, 2011 in Breads, Breakfast, Food, Vegetarian

This recipe for cornmeal drop biscuits is a winner. I especially love the satisfying, buttery crunch that the stone-ground cornmeal adds. Yum!

Dorie Greenspan. Pastry chef, cookbook writer extraordinaire, cool lady. She’s pretty much legendary in the blogosphere, and many other places I’m less aware of.

And I finally, finally got my hands on one of her cookbooks when Santa brought me her “Baking: From My Home to Yours” cookbook. Hurrah!

The first recipe I made wasn’t the most exciting or visually stimulating of the bunch, but dang, were these biscuits delicious. I’m really kind of ga-ga over the satisfying, buttery crunch of the stone-ground cornmeal touched with maple. Perfect with butter and honey, or apple butter. We think these would work for dinner, too, dunked into a big bowl of spicy chili.

Here’s the recipe!

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Dorie Greenspan’s Maple Cornmeal Drop Biscuits

From Baking: My Home to Yours

Yield: 12 biscuits

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
  • 1/2 cup cold 2% or whole milk
  • 1/4 cup pure maple syrup

Directions:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda together.
  3. Add the butter and using your fingers or a pastry blender, work in the butter. Toss them with the dry ingredients and rub the butter into the flour until you’ve got pieces that range in sizes from resembling peas to oatmeal flakes.

  4. Stir the milk and maple syrup together, and pour it over the dry ingredients and butter. With a fork, toss the batter until it’s mostly combined and the dough is soft. It doesn’t have to be perfectly evenly mixed; in fact, you want to err on the side of under-mixing.
  5. With a tablespoon, scoop 12 mounds of dough onto the sheet.
  6. Bake for 15 minutes or until they’re puffed up and golden.
  7. Enjoy!

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This post was written by who has written 267 posts on The Hazel Bloom.

5 Responses to “Dorie Greenspan’s Maple Cornmeal Drop Biscuits”

  1. Jennifer Jo Saturday, January 29, 2011 at 4:54 AM #

    Made these for breakfast this morning. Yummy!

    [Reply]

  2. Jenn AKA The Leftover Queen Monday, January 31, 2011 at 12:57 PM #

    They look delicious! Anything with maple has my vote!

    [Reply]

  3. Tiffany Wednesday, February 2, 2011 at 6:15 AM #

    Wow, these biscuits sound amazing! They remind me of a cornmeal waffle I used to get at my fav. brunch place in Boston!!!

    [Reply]

  4. Mindy Wednesday, February 16, 2011 at 10:55 AM #

    I just got that cookbook too!! I’ll definitely be checking this out. I also want to make the World Peace cookies, I’m intrigued by them.

    [Reply]

  5. Paula @ Cookware Cooking Friday, June 24, 2011 at 9:29 AM #

    Must get that cookbook! I love the simplicity of drop biscuits and these Maple Cornmeal ones look delish!

    [Reply]

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