Tuesday, May 17, 2011

Maple Cornmeal Biscuits


Some months I make all of the Tuesdays with Dorie recipes for the month within a week of when they're announced, giving me the luxury of time to write my posts, comment on my friends blogs and generally enjoy the process.

These days, not so much. I've been working a ton (lots of 8 and 9 PM nights) and generally feeling like I'm living one of those nightmares where you run faster and faster but seemingly run in place, unable to escape the monster. It's not even my "busy" time of year yet, that time when we're closing the books for the year and getting ready for the audit, and getting through the audit, and the year-end reporting, yadda yadda.

When things are a pressure cooker get busy at work, I bake. My coworkers call it stress baking and while they are simpatico about my palpable stress, they've started tremulously asking the question "So, you're working a ton. When does the stress baking start?" For while they wouldn't wish my year-end (that's June 30th for us) workload on anyone, they don't mind that I blow off steam by getting out the flour, butter, sugar, eggs and frequently chocolate.

Let me say I am extraordinarily lucky to work with a great group of people who whole-heartedly embrace my baking. I never hear complaints. In my last job, I was confronted in the elevator by a woman who found baked goods irresistible and really wanted me to stop. So I appreciate having an audience who eats it all, without complaint, and gives me good feedback to boot.

So when the stress baking question started surfacing, I resolved to bake more (hard to do when you're getting home at 9:30 and going back to work at 8-ish). Fortunately, the May TWD recipes had been announced and they were almost all easy, portable and suitable for breakfast.

I'm dubious about recipes that call for cornmeal if it's a departure from the norm, so I was a little wary about this one. In my pre-coffee stupor, I messed up measuring the wet ingredients and added too much maple syrup. My batter was much wetter than normal, but I went with it. It turned out just fine as the biscuits were moist, tender, flakey and delicious. I made a little maple butter to serve with them and that made the butter lovers happy.

I can't say how these keep since they disappeared in the blink of an eye. Like any biscuit, I think they should be consumed while still warm from the oven, and they taste extra yummy when shared with people you love.

Lindsay from A Little Something...Sweet is our host this week. I can't thank Lindsay enough for picking something easy and delicious to get this year's stress baking off on the right foot. If you're looking for a foolproof spin on the classic biscuit, Lindsay will have the recipe for you here.

17 comments:

Les rêves d'une boulangère (Brittany) said...

Oh yes - I can imagine how good these would be out of the oven as you've suggested. The maple would really shine through when warm..

Cakelaw said...

Oh no Leslie - your workload sounds awful. Mine is not that great at present, and I stress bake too. It is very soothing. Glad you get some good brekkie out of it. Your biscuit looks like mine probably should have - if I had realised that they were biscuits and not cookies!

Valerie said...

That photo is making me so hungry, it looks like a golden syrup-infused scone!

Stress-baking is a brilliant phrase, I didn't realize there was a name for this behavior. :D

Tia said...

they are wonderfully golden and gorgeous.

Buttercreambarbie

Cindy said...

Maple butter sounds like a wonderful addition. Sorry life is crazy, but sounds like the co-workers are quite happy!
Have a happy day.

Nicole said...

Extra maple syrup can't be a bad thing! Yours look great! I love all these different recipes that people are picking, they've been really good.

Jessica of My Baking Heart said...

It looks beautiful! So sorry you're working like mad. I'm with Valerie - I love the phrase, 'stress-baking'. :) Love that plate up there, too!

Pamela said...

Yum! Extra maple syrup sounds like a good thing to me!

Katrina said...

Glad it still worked with the extra maple--maybe even helped! ;)
Sounds like things are crazy for you.
Not that crazy here, and I still managed to ruin these. sigh. ;) All was not lost though.

Tracey said...

It does make it a ton easier to bake when you have eager recipients for your treats! I'm glad your coworkers are supportive :)

I actually made these but probably won't get around to posting them. Yours look awesome and you have me wishing I'd had some of your maple butter to go with mine, I bet I'd have liked them more!

Mary said...

I was so glad that this month's recipes were easy too, as I am busy, but not nearly as busy as you! That is one perfect-looking biscuit up top, and I must say that I'd love to work with you!

Di said...

Yeah, I've had people want me to stop bringing stuff, too, which is tough when you work with a small staff like I do. Fortunately, our current crew is more than happy to eat stuff, plus I have the girls' teachers to give stuff to as well. =)

I hope things settle down for you a little bit soon.

cakeflower said...

I hear you on the stress baking thing...and I am glad these worked out for you on the easy peasy level. Certainly what I needed last week. Thanks for baking along with me!

Jessica said...

Ah, stress baking. I know it well. If I had someone bringing in delicious treats to my office every week, I'd be very grateful!

Glad you and your coworkers liked the biscuits - I think a little extra maple syrup couldn't hurt in this recipe. Beautiful biscuits and saucer!

TeaLady said...

Hopefully your co-workers don't pile more work on you just so you will bake more. Sheesh!!

Stress Baking. Sounds like a good reason to me. Late nites don't tho.

You are too good, Les.

Nancy/n.o.e said...

Maple butter on one of these scones would make this butter-lover happy too! Great job, Leslie

Jennifer said...

Yummy! You've got a great blog here!