Maple Corn-Drop Biscuits

Maple Corn-Drop Biscuits

Preheat oven to 375ºF.

Ingredients:

• 1 1/2 cups corn meal
• 1 1/2 cups flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/3 cup maple syrup mixed with milk, to make 1/2 cup total liquid
• 1/2 cup (one stick) butter, cut into pieces

Stir together cornmeal, flour, baking powder, and salt in a large bowl. Add butter to the flour mixture and cut it in a pastry blender until mixture resembles coarse crumbs. Add the milk mixture and stir with a fork until a soft dough forms.

(I found that I had to add another 1/2 cup of the milk/maple mixture because the flour wasn’t turning into dough as expected. After that it worked. Maybe I got distracted when I was measuring the flour or corn meal…)

Drop 1/4 cupfuls of dough 2 inches apart onto an ungreased cookie sheet. Bake for 12 minutes, until pale golden brown. Cool on a wire rack.

Makes 12-14 biscuits.