Corn Flour Biscuits with Maple Butter

Instructions

To prepare the Corn Flour Biscuits

Makes about 18 two inch biscuits

Preheat oven to 4oo degrees F.

In a food processor, blend together the flour, yellow corn flour baking powder and baking soda.

Pulse in the cubes of shortening and butter.

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.

Pour in the buttermilk. (Or use soured milk by adding a tablespoon of vinegar or lemon juice to plain milk.)

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

Drop the sticky dough onto a well floured counter top or bread board.

Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.

Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. You can also try lining the an with a couple of layers of aluminum foil.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Maple Butter.

To Prepare the Maple Butter

Maple butter is simply maple syrup beaten into plain butter in a 3 to 1 ratio of butter to maple syrup. You can really make any amount you like.

Beat together with an electric mixer until smooth and fluffy.