Originally Posted by LapLap

Sorry, US style biscuits/scones are very foreign to me. I have one book for American baking and it’s by Dorie Greenspan. It has a Maple-Cornmeal Drop Biscuit recipe which she specifically warns about saying that; the syrup and “slip-through-your-fingers” cornmeal produces a dough that’s too moist to roll out and cut into neat little rounds. She advises to “scoop the sweet mixture onto a baking sheet, count the minutes in the oven and enjoy the surprise”.

(P.S. the Dorie Greenspan recipe calls for a 15 minute bake at 425F)