These came out pretty well, once I tweaked the recipe following others' suggestions. Per Silverny from New York's advice, I changed the flour:cornmeal ratio to 3:1. I used self-rising flour because that was what I had, so I put in less baking powder (about half a tablespoon). Other than that, I followed the recipe. I baked the biscuits for about 13 minutes; I think they could have used another couple of minutes, but my husband was agitating for me to take them out of the oven! They tasted great. They came out very flaky and tender. The cornmeal made them a tiny bit gritty, so I may follow another reviewer's suggestion of grinding the cornmeal ahead of time. But overall these were pretty, yummy, and easy to make. I'll definitely make them again! I'm only giving the recipe three forks because of the tweaks that are needed to get it right.
Anonymous
Iowa City, IA
1/30/2016
These tasted great but definitely spread a little more than I would have liked. I ground 1/2 the cornmeal in the vitamix to avoid some of the grit that other reviewers mentioned ( I do like some texture) and that worked well.
jenncc
Los Angeles
3/2/2015
I made these for thanksgiving dinner yesterday and could not be happier with the outcome. I didn't tell the gluten eaters that they were gluten-free and none of them noticed, but EVERYONE raved about how tasty they were. Will definitely make again.
AKBryant
Washington
11/28/2014
I used all purpose flour and milk, and a bit less maple syrup. I think these came out quite well and might make them again - it's a nice change of pace from ordinary biscuits. 20 minutes nearly burned them, though - 15 is more like it.
jomeyertons
Portland, OR
1/28/2014
Crisp tasty and delicious, with the taste of a cookie though not so sweet.I used rice flour and the almond flour, and could easily have done with less than the 1/4 cup maple syrup if I didn't care about being a crowd pleaser.
ejerickson
Massachusetts
1/19/2014
With some tweaksthis recipe isreally quite good.Used all purposeflour (sorry glutenfree friends), andupped theflour:cornmeal ratioto 3:1. Alsosprinkled somepumpkin pie spice ontop before placingin the oven. Asmentioned byprevious reviewers,cooking time is only12-13 mins. Biscuitscame out light andfluffy and abeautiful orangecolor. Next timeI'll up the maplesyrup ratio, as Ithink they couldstand to be a bitsweeter, but forthose who like 'emsavory not muchneeds to be done.
silverNY
New York, NY
11/18/2011
same thing that happens to every yam baking recipe i find. i switched to regular flower. no matter how much flower i add i keep ending up with something more resembeling polenta than dough. maybe it has something to do with the kind of yams in my country.
perrystern
israel
3/26/2011
I actually haveCeliac Disease andmade these exactlyas stated. Sooooonice to see a GFrecipe that I don'thave to fool with toget to work. To allthe people whocomplained about thegrit etc.....that iswhat GF baked goodsare like quiteoften...and as faras dry isconcerned... GFflour baked goodsoften suffer fromdryness due to thetypes of flour used.Any biscuits you don't plan to eat right away put in the freezer as soon as you can.
Maraya
1/30/2011
As someone who has to be gluten-free, I wasthrilled to see a recipe for a baked-good in amainstream magazine that I didn't have toconvert. I tried these as written (using ablender), and thought they were good - butagree with others that the cornmeal created toogritty of a texture for a biscuit.Dough made with GF flour will be soft and harderto work with than with wheat flour - thus the odddirections for how to shape & cut the dough.I would look for a traditional biscuit recipe andtry adding sweet potato to see what happens...
jsgoboys
12/6/2010
We loved thesebiscuits. I madethem forThanksgiving withcake flour (closest I had to gluten-free)and no pecans. I didgoof up and addedthe sweet potatowhen it was stillwarm, so the doughwas a little gooey, but they still turned out deliciously. We alsofroze some of thedough to have withsoup later. We justpopped the frozenrounds on a pan at425 for 15 minutesand I think theytasted even betterthan when the doughwas fresh.
Anonymous
Alexandria, VA
12/4/2010
To the cook from nashville. It's actually because some people are allergic to wheat and can't eat it that it says gluten free flour. Did anyone make the recipe as written? I'd like to try it.
jfain
Columbus, OH
11/30/2010
This are yummy.A few thoughts:1. I think the reason they mention gluten free flour is that the recipe is prone to over-mixing. If you use gluten flour you might get something icky. That being said, I used all purpose and it was great.2. pecans=totally optional. I made it with both3. Roll them into little balls instead of using the technique they suggested. They come out much cuter. In fact, to get the biscuit in the picture, I don't think they did the square pat method. At least mine in the square method didn't look like that, but the ones that I hand rolled did. d
treeshar
nashville
11/24/2010
The taste of these biscuits was slightly sweet and nutty, very yummy. BUT there was the crunch of the cornmeal that made me quiver. Lots of butter to help soften the crunch, but still, a hard bite on one's tongue.
Anonymous
Nor Cal
11/20/2010
I made a doublebatch of these for aget together. Ididn't follow therecipe exactlythough. I usedregular all purposeflour instead of thegluten free andmargarine instead ofunsalted butter, anddidn't add in thesalt. I also keptout the pecansbecause I wasn'tsure if anyone hadan allergy. I alsodidn't "cut out"these biscuits. Ijust rolled thedough in my handsand then patted itinto a biscuitshape: very easy!They turned outexcellent, not dryor gritty as somehave mentioned. AndI got a lot of greatcompliments on them.Also, to thereviewer whocomplained about nothaving a processor:I didn't use anyelectrical devicewhen making these,just a whisk andrubber spatula. Itwas a little extrawork, but the resultwas excellent.I will absolutelymake these again.
MegumiChan06
Bay City, MI
11/20/2010
@Newfield NY: I bought a used food processor, and as its not used constantly, it has lasted me 20+ years. I shop at Salvation Army all the time. I live in a small apartment. I'd never get rid of my food processor.I agree, you've unfairly slanted the reviews simply cause YOU dont own a food processor!
carole7777
Providence, RI
11/18/2010
