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Maple Leaf Biscuits

These corn bread biscuits not only have a pretty maple leaf shape, but a mild maple flavor and glossy sheen from a syrup and butter mixture brushed on top.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1-1/2 dozen


  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1 tablespoon butter, melted
  • 1 tablespoon maple syrup


  • In a bowl, combine flour, cornmeal, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  • Turn onto a floured surface; lightly knead 10-12 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. maple leaf cookie cutter or a biscuit cutter. Place on a lightly greased baking sheet. Combine butter and syrup; lightly brush over tops of biscuits.
  • Bake at 425° for 10-12 minutes or until golden brown. Brush with remaining syrup mixture.
Nutrition Facts
1 each: 100 calories, 5g fat (1g saturated fat), 3mg cholesterol, 144mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 2g protein.
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