Maple Cornmeal Drop Biscuits

These buttery, crispy-edged biscuits were pleasant on a rainy Friday morning. They're not the most exciting treats in Baking From my Home to Yours, but they're ridiculously easy to make. I think they'd be nice with bacon and eggs.

Now I have some completely unrelated things to mention:

1) I've had some really good food in Pittsburgh lately.
This could be somewhat subjective, but i've enjoyed big slices of pizza from Pizza Sola, shish kebab dinners at Istanbul Grille, cinnamon twists and almond mele next door to La Prima, honeycrisp apples from the farmer's market, and interesting baked goods from Dozen Bakeshop. Dozen had some especially good pumpkin muffins last week.

2) I'm planning a trip to Paris for the end of October.
I'm in the initial stages of planning, but I am pretty sure this will happen. I am ridiculously excited. I've been gathering all my notes/bookmarks on pastry places i'd like to see, and i'm trying to figure out who I know in the city who'd be willing to hang out for an afternoon.

I'm feeling settled into the new apartment too, although I think I need an oven thermometer. I've already over-baked three batches of brownies. I'm going to ease up on the baking this week- I waiting for the library to fill some of my cookbook requests. I'm curious to try Nick Malgieri's new book. It has an intriguing recipe for cheater puff pastry.

Maple Cornmeal Drop Biscuits
adapted from Dorie Greenspan's Baking From my Home to Yours

1 c all-purpose flour
1 c cornmeal
1 T baking powder
1/2 t salt
1/4 t baking soda
6 T cold unsalted butter
1/2 c milk
1/4 pure maple syrup

1. Mix the dry ingredients in a medium sized bowl.
2. Rub butter into the flour mixture with fingers or pastry blender, until butter is in various sizes from pea- to oatmeal flake-size pieces.
3. Add the milk and maple syrup and mix just until dry ingredients are wet. Drop by spoonfuls onto parchment paper-lined baking sheet and bake for about 15 minutes at 425 degrees.