MY TURN, MY TURN, MYYYYYYY TURN!!!
Thank goodness I picked something that takes only 1 bowl, has only 8 ingredients, can be put together in 10 minutes and eaten 10 minutes after that. My choice rocks!
I am so happy to be part of a baking group that challenges me to bake things I might never otherwise make on my own. I love reading everyone's variations every week. Some stick to the recipe as written and more often than not...go way off the recipe and come up with modifications I would never think of. I read them and then of course, have to try them for myself. :)
So anyway, I chose these super easy Maple-Cornmeal Drop Biscuits. I'm thinking chopped crisp bacon might be nice stirred into the dough. Ok, not really thinking...because I KNOW it would be great stirred into the dough. Or cheese...mmm, cheese.
These were served for breakfast this morning. I think I'll seve them tomorrow and Thursday as well...if they last that long. :)
Don't forget to check out what the other bakers' came up with here.
Go out and buy this awesome book....in the meantime, here's the recipe:
This is not the most well-behaved biscuit you'll ever come across-all that sticky maple syrup and slip-through-your-fingers cornmeal produce a dough that's too moist to roll out and cut into neat little rounds. Here you scoop the sweet mixture onto a baking sheet, count the minutes in the oven and enjoy the surprise: a biscuit that's a cross between a featherlight cornbread and a flaky scone, a breakfast or tea sweet that's outrageously good with butter and jam or honey and just as good eaten plain. In fact, if you ust tasty, gritty, stone-ground cornmeal, the odds are good you'll want nothing to come between you and its sweet, full flavor.
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground (I used regular ground cornmeal)
1 TBSP. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
6 TBSP. cold, unsalted butter, cut into 12 pieces
1/2 cup cold whole milk (I used 1%)
1/4 cup pure maple syrup
Getting ready: Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with parchment or a silicone mat.
Whisk the flour, cornmeal, baking powder, salt and baking soda together in a bowl. Drop in the butter and, using your finger, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.
Stir the milk and maple syrup together and pour over the dry ingredients. Grab a fork and toss and gently turn until the ingredients are mostly combined and you've got a very soft dough. Don't worry if the dough doesn't look evenly mixed.
Use a tablespoon to scoop 12 mounds of dough onto the baking sheet. Bake the biscuits for about 15 minutes, or until they are puffed and golden brown (these won't be straight or tall like traditional biscuite). Transfer them to a serving basket.
EAT!! (I added that part)