VERMONT MAPLE-CORN DROP BISCUITS

"Almost any regular rolled-out biscuits can be converted into drop biscuits by adding enough extra liquid so the dough is soft enough to be dropped on the cookie sheet. These are excellent with bacon or ham."

1/4 cup maple or maple-flavor syrup
milk
1 cup coarse-ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut up

Heat oven to 425 degrees F.

Measure maple syrup in a glass cup measure. Add milk to the 2/3 cup mark; set aside.

Put cornmeal, flour, baking powder, and salt in a large bowl. Stir to mix well. Add butter to the flour mixture and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Add the milk mixture and stir with a fork until a very soft dough forms. Drop 1/4 cupfuls of dough 2 inches apart onto an ungreased cookie sheet.

Bake 12 to 14 minutes, until pale golden brown. Cool, loosely covered with a dish towel, on a wire rack.

Adapted from source: Biscuits and Scones by Elizabeth Alston