Step 1

To prepare the Corn Flour Biscuits

Step 3

Makes about 18 two inch biscuits

Step 5

Preheat oven to 4oo degrees F.

Step 7

In a food processor, blend together the flour, yellow corn flour baking powder and baking soda.

Step 9

Pulse in the cubes of shortening and butter.

Step 11

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.

Step 13

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.

Step 15

Pour in the buttermilk. (Or use soured milk by adding a tablespoon of vinegar or lemon juice to plain milk.)

Step 17

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

Step 19

Drop the sticky dough onto a well floured counter top or bread board.

Step 21

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.

Step 23

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.

Step 25

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.

Step 27

To Prepare the Maple Butter

Step 29

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.

Step 31

Beat together with an electric mixer until smooth and fluffy.