Maple Cornbread Drop Biscuits

Simple drop biscuits that are a cross between cornbread and a scone. They are incredible smeared with butter, jam or honey and can be enjoyed for breakfast or alongside hearty soups.


A slightly sweet and crunchy biscuit that are always a hit in my house. I love making biscuits to serve with dinner because they are quick, easy and I don’t have to plan on the bread rising as I would for many yeasted roll recipes. If dinner is cooking and I decide that we need some biscuits to serve alongside, I can have these ready in about 20 minutes. :)

Maple Cornbread Drop Biscuits

Yield: 12 biscuits

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold, unsalted butter, cut into 12 pieces
1/2 cup cold whole milk
1/4 cup pure maple syrup

Directions:

Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with parchment.
In the bowl of a stand mixer, fitted with the paddle attachment, stir together the flour, cornmeal, baking powder, cinnamon, salt and baking soda. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Remove paddle attachment and stir the milk and maple syrup. Gently toss and turn the ingredients together with a fork until you have a soft dough.
Using a tablespoon, scoop 12 mounds of dough onto the prepared baking sheet. Bake the biscuits for 14-16 minutes, or until they are puffed and golden brown. Transfer them to a serving basket and serve immediately.

Source: adapted from Baking: From My Home to Yours

One Year Ago: Fall Vegetable Curry 

12 Responses to “Maple Cornbread Drop Biscuits”

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    1
    jennknee — September 23, 2011 @ 10:51 am

    There’s not a lot better than a warm biscuit right out of the oven. These look amazing

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    Lindsay @Eat, Knit, Grow — September 23, 2011 @ 11:02 am

    Yum those look great! I love a fast bread recipe! Sometimes dinner just needs a biscuit!

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    Rufus' Food and Spirits Guide — September 23, 2011 @ 11:31 am

    OK, instead of my normal wows and drools and look at that (I’m thinking all) I’m going to say that napkin looks like one we own. Random I know!

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    Michael Ann Riley — September 23, 2011 @ 12:28 pm

    The stack of “must try” recipes from your blog is growing taller by the day!! FOR SURE I am making these. My kind of recipe, thank you!

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    Curt — September 23, 2011 @ 2:24 pm

    That looks really good. Plenty of cinnamon in there!

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    Emily — September 23, 2011 @ 4:44 pm

    These sound like the perfect quick fall biscuit! I love the addition of maple syrup.

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    ChgoJohn — September 23, 2011 @ 6:48 pm

    As much as I love to bake bread, learning a recipe or two for drop biscuits — or just plain biscuits, for that matter — would be a welcome change. These sound delicious!

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    Bluejellybeans — September 24, 2011 @ 6:36 pm

    Great recipe Christina!

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    Stefanie — September 24, 2011 @ 7:58 pm

    Big fan of cornbread, and big fan of biscuits/rolls, so cornbread as a drop biscuit is awesome! These look great!

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    julia — September 25, 2011 @ 11:48 am

    You had me at maple. Then again at cornbread. Soooooo yummy!

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    Julie Bergeon — April 8, 2012 @ 6:53 pm

    These had good flavor, but very crumbly…I would add an egg next time.

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