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Corn Flour Biscuits with Maple Butter

Corn Flour Biscuits with Maple Butter. Light and airy with crispy edges, served warm with melting maple butter. Great for breakfast sandwiches too.

Corn Flour Biscuits on a white plate with maple butter in the background

Corn Flour Biscuits with Maple Butter.

Here’s a scrumptious addition to any brunch. Your guests are sure to appreciate these warm, golden, light and fluffy biscuits with sweet maple butter melting through them.

I know these are always a big hit with guests we have invited for brunch over the years. Some of the bolder types even request them in advance when invited.

Corn Flour Biscuits as pulled pork breakfast sandwiches

Corn Flour Biscuits as pulled pork breakfast sandwiches

Make these using a large biscuit cutter and they make the ideal base for your favourite breakfast sandwich. I made this one last weekend with some of our Maple Chipotle Pulled Pork and an over easy egg on top.

Sure, it was a fork and knife kinda sandwich but boy was it ever delicious!

Corn Flour Biscuits with Maple Butter photo collage for Pinterest

Looking for more brunch inspiration?

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Like this Corn Flour Biscuits with Maple Butter recipe?

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Maple Chipotle Pulled Pork Breakfast Sandwiches on Corn Flour Biscuits

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Originally published Jan 2012. Updated May 2019 to provide printable recipe card and nutritional information.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

 

Corn Flour Biscuits on a white plate with maple butter in the background
Yield: 18 biscuits

Corn Flour Biscuits with Maple Butter

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Corn Flour Biscuits with Maple Butter. Light and airy with crispy edges, served warm with melting maple butter. Great for breakfast sandwiches too.

Ingredients

For the Corn Flour Biscuits

  • 2 cups all purpose flour
  • 2 cups unbleached yellow corn flour
  • 9 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp vegetable shortening (very cold & cut in small cubes. I store mine in the freezer)
  • 1/4 cup + 1 tbsp salted butter (very cold & cut in small cubes. I store mine in the freezer)
  • 2 cups buttermilk

For the Maple Butter

  • 1 cup butter (not margarine or other horrible butter substitutes)
  • 1/3 cup maple syrup

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.

Notes

The corn flour in this recipe is not cornmeal and not corn starch. Yellow corn flour is what you are looking for. It's ground fine like regular flour, so nowhere near as course as cornmeal.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

18

Serving Size

1 biscuit with maple butter

Amount Per Serving Calories 239Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 32mgSodium 423mgCarbohydrates 27gFiber 1gSugar 5gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Carrie

Wednesday 24th of February 2021

I don't use shortening. What can I substitute that won't change the taste or texture?

Cindy Wheeler

Monday 18th of January 2021

Nine tsp of baking powder seemed like too much, and once they baked it tasted like too much.

Ashley

Monday 2nd of November 2020

Hi there! Would I be able to substitute out the vegetable shortening for more butter in the same amount?

JANICE

Tuesday 23rd of June 2020

Made biscuits per recipe (used lard instead of vegetable shortening). They turned out beautifully, were totally delicious but esuper crumbly. Why? The lard, perhaps. Any suggestions?

Antje

Saturday 23rd of May 2020

Hello, sounds good, but can I reduce the baking powder. 9 spoons full is just a bit much for me, so I'm wondering whether I could reduce this?

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