Dorie Greenspan’s maple cornmeal biscuits

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.

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4 thoughts on “Dorie Greenspan’s maple cornmeal biscuits

  1. Inspired by your pictures, I made these this morning, using your suggestions for added pecans and substituting Steen’s for the maple syrup. Oddly, they didn’t have much of a distinctive taste, and almost tasted a bit burned, although they really weren’t overdone. I did use 1/4 cup of white whole wheat flour in place of part of the white flour, but that shouldn’t have made a lot of difference. Maybe it would be better with less cane syrup. Honey might be another substitute to try. Did yours have an identifiable taste of maple syrup ?

    • Cane syrup does have that oh-so-brown, slightly bitter overtone–I can see how it could definitely be overwhelming. I often pair it with ginger & cloves, which seem to take the edge off the bitterness. I’d search for a nice, light honey (like acacia or tupelo) to use in the biscuits: something dark (say, clover) would probably be overkill.

      The maple version has nice maple overtones: not overwhelming, but subtle and not overly sweet.

      Thanks for posting your results!

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