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.

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Servings:
18
Yield:
1 - 1/2 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake at 425 degrees for 10-12 minutes or until golden brown. Brush with remaining syrup mixture.

Tips

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

100 calories; protein 1.7g; carbohydrates 12.6g; fat 4.8g; cholesterol 2.4mg; sodium 118.9mg. Full Nutrition
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Reviews (5)

Rating: 5 stars
10/03/2007
This is my favorite bicuit recipe ever! It's so yummy with a burgundy stew or whatever Autumn dish you like. My little sister loves to eat them because of the fun shapes they're in. One suggestion though- make a double recipe of the butter/maple syrup glaze. I always do or I don't nearly have enough. Read More
(9)
Rating: 5 stars
09/16/2010
These turned out really good. I halved the recipe, since it was just for my husband and I. I also used my food processor to mix the dough: Start by adding all the dry ingredients and pulsing a few times to combine. Then add the butter (cut it into chunks first) and pulse 4-5 times until the butter is pea-sized. Then add the milk (I used buttermilk instead of regular milk) and pulse 4-5 more times until the dough comes together and is just moist and not crumbly. Turn out onto a lightly floured surface and knead a few times, then pat into a circle and cut into squares (I didn't have a maple leaf cutter.) Glazed and baked as per instructed in the recipe. These went great with swiss steak, especially when used to sop up extra gravy! Read More
(6)
Rating: 3 stars
01/02/2008
I made these for Christmas and they turned out hard and dry. I will not be making these again. Read More
(5)
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Rating: 5 stars
11/23/2009
I can't stress enough, don't over mix your biscuits! No kneading required. Mix until ingredients come together in a ball. Use really cold butter or shortening and leave it a course meal (chunky). Read More
(4)