Maple is another flavor that reminds me of my childhood. My Dad grew up in Vermont and we always had real Vermont Maple syrup as a pantry staple. These biscuits are super easy and have a great maple flavor. I served with some beer can chicken from the grill and roasted vegetables. The leftovers made a great breakfast as they are on the sweet side.
1 dozen biscuits
1 cup (4 7/8 ounces) whole yellow cornmeal
1 cup (4 ounces) whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup(4 ounces) skim milk
1/4 cup (2 3/4 ounces) maple syrup
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Whisk together the cornmeal, whole wheat flour, baking powder, and salt in a large bowl. Cut the butter into the dry ingredients with a fork or pastry cutter until it resembles course crumbs.
In a separate bowl, stir the milk and syrup together, and add to the dry ingredients, stirring until evenly moistened. Scoop the dough on baking sheet in heaping tablespoons. Bake until the edges are light golden brown, 15 minutes.
Adapted from Whole Grain Baking, King Arthur Flour
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