9 responses to “Dorie Greenspan’s Maple-Cornmeal Biscuits”

  1. Ellen

    Can you use regular whole wheat flour for these? I think these might get made this weekend.

  2. debbie koenig

    I think it would work Ellen–but they might come out a little heavy. If you try it, please report back!

  3. Ellen

    Would I be futzing around too much if I used half whole wheat, half something else? Would regular flour or bread flour work? I know you can't tell since you haven't tried it, but since you're the pro thought you might have an inkling.

  4. debbie koenig

    No, I think half whole-wheat, half all-purpose is a good idea, if you don't mind pulling out both PLUS cornmeal. Dorie's original recipe was 100% all-purpose, so I'd already futzed with it.

  5. Casey@Good. Food. Stories.

    oh, maple – how I love you. they look almost like scones!

  6. debbie koenig

    They're similar to scones, actually–kind of a hybrid.

  7. Ellen

    That's great Debbie. Now I'm going to make them. Thanks so much for including the PointsPlus values too!
    BTW, did you read Dorie Greenspan's pop-up cookie shop is coming back next month. I'm sure she won't have the PP available for hers!

  8. Farmgirl Susan

    Oh, these look so good! I love biscuits with nice crunchy edges, and I love cornmeal pancakes with maple syrup. These biscuits are obviously the best of both worlds. Can't wait to give them a try. 🙂

  9. sarah henry

    since i'm in california, snow days aren't an issue, but it does seem like every other monday or friday in jan or feb there's no school, which makes working from home tricky, for sure.

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