Another frosty Louisiana morning (29 degrees) calls for easy, hot breakfast treats. Dorie Greenspan’s maple cornmeal biscuits (p 24, Baking From My Home to Yours) fit the bill: I whizzed the dough together, using a food processor, in less time than it took the oven to preheat. (The original recipe blends the dough by hand.) These little butter biscuits’ cornmeal crunch complements the maple sweetness; I found them perfectly tasty without any additonal butter, syrup, or jam. The crumbly texture is closer to scone than biscuit (perhaps due to my food-processing technique?) I think I’ll make another batch soon, swapping the maple syrup for Steen’s and tossing in a handful of toasted, finely chopped pecans.
Dorie Greenspan’s maple cornmeal biscuits, in the food processor
- 1 cup all purpose flour
- 1 cup stone-ground cornmeal
- 1 T baking powder
- 1/4 tsp baking soda
- 3/4 stick (6 T) cold salted butter, cut into 10-12 pieces
- 1/2 cup cold milk
- 1/4 cup pure maple syrup
- 2 tsp demerara or other coarse sugar
Heat oven to 425 degrees. Line a half sheet pan with parchment or a Silpat. Place flour, cornmeal, baking powder, and baking soda into the bowl of a food processor; pulse until the mixture is blended. Add in the cold butter, pulsing until the butter forms pea-sized lumps. Stir together the milk and maple syrup, and pour into the food processor. Process until a rough dough forms (don’t over-process). Using a spoon, scoop out about 12 mounds of dough, evenly spacing the biscuits on the sheet pan (about 1/3 cup dough per biscuit). Sprinkle biscuit tops with coarse sugar. Bake 15 minutes until puffed and golden brown.