2 1/4 cups all purpose flour
1/2 cup fine ground cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold shortening
1/4 cup cold butter
1 cup cold whipping cream
- 1/3 cup maple syrup
Glaze: 1 Tbsp melted butter
Pour maple syrup into the cup of whipping cream. Place back into the fridge till needed. You want this to remain as cold as possible.
In a stainless steel bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk all the ingredients together until well mixed.
Add in the cold shortening and cut with a pastry cutter or use your finger tips till the shortening becomes very small.
Take the cold butter and cut into slices. I cut mine into about 12 pieces. Place the cold butter into the bowl with the dry ingredients. Using your hands cover the butter with the flour. Use the pastry cutter and chop the butter a few times. You want to still have fairly large pieces of butter left. Take this and place into the freezer for about 20 – 30 minutes. You want everything to be very cold. Remove from freezer.
Take out your whipping cream and maple syrup mixture from the fridge; stir till mixed.
Make a well in the center of the flour mixture and add in the whipping cream mixture. Just mix till combined; if there is a little flour left in the bowl, just discard. You want the dough just to come together.
Place onto the counter and knead a few times. Sprinkle a little flour and roll out the dough to a 10 x 16 rectangle. Make a letter fold and brush any flour off with a pastry brush. Turn 90 degrees and roll out again. Fold into a letter again and repeat 2 more times. The final time roll out to about a 1/2 inch.
Cut all the sides with a sharp knife or pizza cutter, and then cut into 8 pieces. Place onto a parchment (or wax paper) lined cookie sheet.
Bake at 400 degrees for 20 minutes. Place onto a wire rack and brush the glaze of melted butter over each biscuit, cool or serve warm.