Saturday, July 30, 2011

Maple Cornmeal Drop Biscuts

I made these little maple cornmeal drop biscuts from a little something...sweet one day because I was looking for something different to serve on the side with dinner.  They were really quick and easy to whip up, nothing at all like a traditional flaky biscuit. 

These are a drop biscuit.  No rolling or cutting or any of that such nonsense.  It is definitely beneficial to use a scooper to portion out the dough.  I suppose you could use a spoon, but it would hurt more...I mean be more fussy.

The biscuits were quite tasty, sort of like a funky shaped corn muffin. I used coarse cornmeal and that made them a bit grainy.  The next time I make these I'll use the regular fine ground cornmeal.  I didn't particularly care for the gritty texture that the stone ground cornmeal lent to the bread.  No one else seemed to mind it though, so I was probably being overly particular.

Also, I was surprised that even though I used real maple syrup, I could only just barely taste a hint of the maple flavor.  Maybe the fake stuff is the way to go for an extra maple-y flavor?  I might just try that next time too.

I made these a while ago so I don't remember what main dish I served them with.  When I make these biscuits again it will be instead of cornbread or corn muffins as a side for chili. Me thinks that will make a tasty pairing.

Dorie's Maple Cornmeal Drop Biscuits from A little something...sweet
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground (I used regular ground cornmeal)
1 TBSP. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
6 TBSP. cold, unsalted butter, cut into 12 pieces
1/2 cup cold whole milk (I used 1%)
1/4 cup pure maple syrup

Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with parchment or a silicone mat.Whisk flour, cornmeal, baking powder, salt and baking soda in a bowl. Drop in butter and, using  finger, toss to coat pieces of butter with flour. Quickly, working with fingertips cut and rub butter into dry ingredients til mix pebbly. pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.

Stir milk and maple syrup together and pour over dry ingredients. Grab a fork and toss and gently turn til ingredients are mostly combined and you've got a very soft dough. Don't worry if the dough doesn't look evenly mixed. Use a tablespoon to scoop 12 mounds of dough onto baking sheet. Bake biscuits 15 min, til are puffed and golden brown (these won't be straight or tall like traditional biscuite).

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