I often get cravings for flakey, buttery carbs at the most inopportune times. I always like them with sweet toppings or fillings and I want them hot with soft butter. Inopportune could be past by bedtime. It may be “that time of the month” and the war going on in my midsection isn’t going to stand for me being in the kitchen. It’s a time when I don’t feel like chilling my butter and getting my rolling pin out. There’s a time and place for pastry making, but not when I’m craving biscuits at 10 o’clock at night (which I often do) or when I’ve already eaten my weight in chocolate for the day (which I definitely don’t do).
The conflict can finally be resolved because I’ve found my saving graces. Polenta and apricot. Think of it: soft cornbread biscuits with dried apricots and soft drizzles of honey. A dash of vanilla and a hint of cinnamon for extra sweetness. This gives biscuits a new meaning. Polenta, honey and apricot create the sweetest union!
How often do you use polenta? It’s so underrated. It’s a great base for so many baked goods. It doesn’t even need to be refrigerated until opened so it’s easy to store in your pantry until you come across a reason to use it. And trust me, there are reasons to use it! Add it to dishes ranging from savory to sweet. In sweet biscuits like these, it’s a gem!
When we cream together polenta, butter and honey, it creates the most creamy batter to yield the softest little cakes. The texture is unreal. I couldn’t believe these weren’t spiked with buttermilk or heavy cream or packed with white pastry flour! Organic butter, raw honey, soft polenta and a light gluten-free flour mix creates something just as special as bakery corn cakes in a more natural way. All without a rolling pin.
The apricots enhance their sweetness with chewy “candied” bits in the occasional bite. Bake them until golden brown and you’ll see how this flavor combination is bright, flavorful and perfect for Fall. One thing is mandatory though. You must promise to eat at least 2 piping hot and straight out of the oven. Have extra honey ready!
Honey-Sweetened Apricot Polenta Biscuits
1 cup Organic Polenta
2 Large Eggs
½ cup Butter, softened
1 ½ teaspoons Pure Vanilla Extract
1/3 cup Raw Honey
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
1 1/2 cups Gluten-Free Flour Mix
1/3 cup Chopped Dried Apricots
- Pre-heat the oven to 350 degrees. In a large mixing bowl combine the cooked polenta, eggs and softened butter. Mix until combined.
- Mix in the honey, vanilla, baking powder and cinnamon. Mix in the flour until just combined. The batter should look like a moist cookie dough batter.
- Scoop about 1/4 cup of dough per biscuit and place dough on parchment lined baking sheets, about 1 1/2 inches apart. Place in the oven to bake for 14-16 minutes, until golden. Store leftovers in an airtight container at room temperature.