Maple Leaf Biscuits

SUBMITTED BY: sydny

"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."

SERVINGS & SCALING

Original recipe yield: 1 - 1/2 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups 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 or margarine, melted
1 tablespoon maple syrup

READ REVIEWS (2)

DIRECTIONS

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.
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.

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REVIEWS

Reviewed on Jan. 2, 2008 by TIFFANYD13

I made these for Christmas and they turned out hard and dry. I will not be making these again.

0 users found this review helpful

Reviewed on Oct. 3, 2007 by Tiny Dancer

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.

0 users found this review helpful

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