Maple Cornmeal Drop Biscuits

If I could only have two cookbooks, they would be Rebar: Modern Food Cookbook and Baking: From My Home To Yours. I know tons of Dorie Greenspan recipes have been posted online, especially due to Tuesdays with Dorie, but that in no way should deter you from wanting to own this cookbook. It's the most beautiful baking book full of photos and delicious recipes. There's something about it that makes me feel comforted and happy just looking through it.

These maple cornmeal drop biscuits were extremely easy to make. The biscuits are yummy, buttery and have slightly crispy outsides on the day you bake them. I've tried a few different cornbread recipes, hoping to come across the "right" one, and I feel like now I've found it in these biscuits. Oh and did I mention how wonderfully moist they are?

If this sounds good, you might also like:
Candied Maple Walnut Pancake Loaf
Apricot Orange Scones
Caramelized Onion, Sage and Cheddar Muffins
Pecan Sour Cream Biscuits

Maple Cornmeal Drop Biscuits
Adapted from Baking: From My Home To Yours

I baked these for 12 minutes instead of the recommended 15.

Makes 12

1 cup (121 g) all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 stick (6 tbsp) cold unsalted butter, cut into 12 pieces
1/2 cup whole milk
1/4 cup pure maple syrup

Preheat the oven to 425F. Line a baking sheet with parchment or a silicone mat.

In a bowl, whisk the flour, cornmeal, baking powder, salt and baking soda. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pieces the size of peas and oatmeal flakes.

Stir the milk and maple syrup together and pour over the dry ingredients. Grab a fork and toss and gently turn until the ingredients are mostly combined and you've got a very soft dough. Don't worry if the dough doesn't look evenly mixed. Scoop 12 mounds of dough onto the baking sheet.

Bake the biscuits for about 15 minutes, or until they are puffed and golden brown.