Maple Corn Drop Biscuits

1 ¼ cup all-purposed flour

1 cup fine cornmeal

2 Tbsp. sugar

1 Tbsp. baking powder

½ tsp. salt

5 Tbsp. cold, unsalted butter

Scant ½ cup milk

1/3 cup Grade B maple syrup

Preheat oven to 375°.

Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir syrup into dry ingredients. Gradually add milk and stir to create a soft batter that can be dropped. Drop batter by large spoonfuls (or use cookie scoop) about one inch apart onto a parchment lined baking sheet. Bake for 1-14 minutes or until golden brown.

Note: Recipe from King Arthur Flour Company

Peg