Tuesday, January 11, 2011

Maple Cornmeal Biscuits

Did you ever have one of those mornings where you stir awake to the sound of birds singing their sweet songs, to the warm touch of the sun’s rays gently streaming through your window, and to the smell of freshly ground coffee brewing? If you live in this world, your mornings probably begin with a loud, obnoxious alarm clock. And cold cereal. And racing thoughts about what you need to get done today… or didn’t get done yesterday.

Life throws a lot at us and it can get overwhelming at times. But, thank God for the family and community found at 180 Church that help us to carry these burdens. And, thank God for the wonders of flour and butter, that magical transformation of basic ingredients into something like these warm, buttery biscuits! It’s not sunshine or birds chirping, but it’ll definitely ease you into the day. With each bite, you’ll be reminded that everything will be okay :)

For all you non-bakers without all the “special” equipment (i.e. mixer, whisk, cake pans, etc.), this is the recipe for you. You most likely have ninety percent, if not all, of the ingredients in your pantry already. No special technique involved really. Just some tossing, stirring, and scooping action. So, no need to be intimidated. You can do it!

Maple Cornmeal Biscuits

Recipe from Baking from My Home to Yours via doriegreenspan.com

Yields: 12 biscuits


1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 stick (6 tablespoons; 3 ounces) cold unsalted butter, cut into 12 pieces

1/2 cup cold whole milk

1/4 cup pure maple syrup

1. Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Whisk the flour, cornmeal, baking powder, salt and baking soda together in a mixing bowl. Scatter butter over the flour mixture and toss to coat the pieces of butter with the flour. Using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until it looks like pea sized pebbles.

3. Stir the milk and maple syrup together and pour it over the dry ingredients. Gently mix with a whisk or fork to combine the ingredients until it forms into a very soft dough.

4. Use a tablespoon to scoop out the dough onto the lined baking sheet. Place the baking sheet into the preheated oven and bake for about 15 minutes, or until they are puffed and golden brown. Remove from the oven and serve with butter, honey, jam, syrup, or by itself.

These are best on the day they are made, especially right out of the oven. However, you can keep it overnight in an airtight container. Warm them briefly in a 350 degree F oven before serving.

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