Sweet Cornmeal Biscuits Recipe

Name: Sweet Cornmeal Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cornmeal (fine or medium); 2 Tbsp. sugar; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1/2 cup cold butter; 2 large eggs, room temperature; Juice of half a lemon (about 1 Tbsp.); 2 Tbsp. Crosby’s Fancy Molasses; 1/3 cup milk; Additional milk for brushing on top (optional); Sugar for sprinkling (optional)

Ingredients

1 3/4 cups all-purpose flour
3/4 cup cornmeal (fine or medium)
2 Tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup cold butter
2 large eggs, room temperature
Juice of half a lemon (about 1 Tbsp.)
2 Tbsp. Crosby’s Fancy Molasses
1/3 cup milk
Additional milk for brushing on top (optional)
Sugar for sprinkling (optional)

PREP TIME 30m	COOK TIME 20m	TOTAL TIME 50m
YIELD 12 serving(s)

Instructions

Whisk together dry ingredients in a large bowl.
Cut in butter, using a pastry blender or two knives.
In a small bowl lightly beat the eggs then stir in the lemon juice, molasses and 1/3 cup milk.
Make a well in the centre of your dry ingredients and pour in the liquid mixture.
Mix gently with a fork until flour is mostly incorporated.
Turn out onto a lightly floured surface and gently gather and knead to incorporate the remaining flour.
Gently pat into a rectangle and fold into thirds, like a business letter.
Gently pat or roll into a rectangle again and fold into thirds once more.
Do this once more then gently roll into a rectangle about 3/4″ thick.
Cut into rounds (without twisting) and place on a parchment-lined baking sheet.
Refrigerate for 15 minutes.
Preheat oven to 400 F.
Remove biscuits from fridge, lightly brush the tops with a little milk and sprinkle with sugar.
Bake for 18-20 minutes.