Step 1

Preheat the oven to 425 degrees F. Generously butter a cast iron baking pan or skillet.

Step 2

Place the cornmeal in a medium bowl and pour the milk over it; stir until the cornmeal is evenly moistened combine and set aside.

Step 3

In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into it until it’s the size of peas.

Step 4

Stir the syrup and maple flavoring into the cornmeal mixture and add to the flour and butter in the mixing bowl. Mix well. The dough will look a bit dry, but should feel damp to your hands and hold together when you squeeze it gently. Gather the dough that holds together and transfer it to a pile on a piece of parchment. Drizzle in another tablespoon of milk to any dry mixture left in the bowl if needed and add to the pile.

Step 5

Using the parchment to help you, fold the dough over on itself 2 or 3 times to bring it together. Pat the dough out to 1-inch thick and cut into 2-inch biscuits.

Step 6

Place the biscuits on the prepared pan. Brush the tops with cream or half-and-half if desired. Bake for 12-14 minutes, until golden brown. Remove from the oven and serve warm, with butter.