February 28, 2007

Vermont Maple-Corn Drop Biscuits

I took this recipe to a bridal shower this past weekend to share. Somewhere between there and here it went missing. !!!! I was horrified when I realized that today and was utterly relieved when I found that I'd posted it previously on my old website. whew! But I thought I'd post it here now so that my recipes are all together.

source: Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts, by Elizabeth Alston (Clarkson N. Potter, Inc./Publishers) page 15.

1 cup coarse-ground yellow cornmeal
1 cup all-purpose flour --> [I use freshly ground wheat flour.]
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup maple or maple-flavor [gag!] syrup
5 tablespoons cold unsalted butter, cut up

Heat oven to 425 degrees. Put cornmeal, flour, baking powder, and salt into a large bowl. Stir to mix well.

Measure maple syrup in a glass cup measure. Add milk to the 2/3 cup mark.

Add butter to the flour mixture and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules.

Add the milk mixture and stir with a fork until a very soft dough forms.

Drop 1/4 cupfuls of dough 2 inches apart onto an ungreased cookie sheet.

Bake 12 to 14 minutes, until pale golden brown. Cool, loosely covered with a dish towel, on a wire rack.