I found these biscuits in the King Arthur Flour Whole Grain cookbook. I liked the idea of a cornmeal drop biscuit as a quick breakfast, topped with honey and butter. And although these biscuits were not very attractive to look at, they were very delicious.
Although I think I do prefer biscuits that are rolled and cut, with nice flaky layers, sometimes a good, quick drop biscuits is all you need. These biscuits can’t be called light or flaky, but they do have a good flavor. I liked them a lot and would definitely make them again.
From King Arthur Flour Whole Grain Baking
Yield: 1-1/2 dozen (2-inch) biscuits
1 c (4-7/8 oz) whole yellow cornmeal
1 c (4 oz) white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp (2-1/2 oz) unsalted butter
1/2 c (4 oz) milk
1/4 c (2-3/4 oz) real maple syrup
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line it 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, your fingers, or a pastry cutter, until the mixture resembles coarse crumbs.
In a separate bowl, stir the milk and maple syrup together, and add to the dry ingredients, stirring just until the dough is evenly moistened. Scoop the dough by heaping tablespoons onto the prepared baking sheet. Press down lightly with your fingers if you like, to flatten the biscuits, or leave them just as they are. Bake the biscuits until the edges are light golden brown, 15 minutes. Remove from the oven and serve warm.