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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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These corn bread biscuits not only have a pretty maple leaf shape, but a mild maple flavor and glossy sheen from a syrup and butter mixture brushed on top. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1 tablespoon baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon cream of tartar |
1/3 cup shortening |
2/3 cup milk |
1 tablespoon butter, melted |
1 tablespoon maple syrup |
Directions:
1. In a bowl, combine flour, cornmeal, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
2. Turn onto a floured surface; lightly knead 10-12 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. maple leaf cookie cutter or a biscuit cutter. Place on a lightly greased baking sheet. Combine butter and syrup; lightly brush over tops of biscuits.
3. Bake at 425° for 10-12 minutes or until golden brown. Brush with remaining syrup mixture. Yield: about 1-1/2 dozen.
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