Happy Spring! March is sugaring season in Vermont. You can find about a million different foods made with maple syrup – maple cotton candy, maple hot dogs, maple cashews, maple lattes and maple cheesecake. Our home bakery Good Comida teams up with our local sugarhouse to create a maple cream sauce for our cloud cakes. So every year we are cooking with a lot of maple syrup. Lucky for me, I love maple syrup and this year my newest maple addiction is maple biscuits. I had some at one of my favorite bakeries in town and have not been able to stop dreaming about them since! As a result, and because my wallet could use a break, I decided to try and make my own at home.
I learned a a couple of key things testing out these biscuits. First of all, be aware that maple syrup gets super hard once heated and cooled. This makes it really hard to clean up. Furthermore, if you put too much maple syrup the biscuits will get so stuck to the pan that the bottoms break off! So, make sure to learn from my mistakes and add the maple syrup at the end of baking.
Now, the secret to the amazing maple flavor in these biscuits is maple sugar. Maple sugar is just maple syrup that has been dried and pulsed into a powder form. Thanks to it’s powder form you can substitute maple sugar for regular sugar in any recipe.
You can get maple sugar at most sugarhouses here in Vermont and even in some grocery stores. Or order it online from my favorite sugarhouse – Palmer’s Sugarhouse. Without the maple sugar you won’t get the maple flavor you’re looking for. Trust me, just topping the biscuits with regular maple syrup is not enough!
In addition to the tips above, the last trick to these biscuits is to bake them for 15 mins first and then brush maple syrup on top of each one with a pastry brush. Place them back in the oven for 5-10 mins and they will brown perfectly. These are amazing! They are crispy on the outside and chewy on the inside and the maple flavor is incredible! I now crave these maple biscuits on a regular basis! 🙂 You won’t believe what a difference adding in the maple sugar makes.
I can’t wait for you to try them and to hear how they turned out! Enjoy!
Amazing maple biscuits
- 3 Cups all-purpose flour plus more for rolling the dough out
- 3 Tbsp maple sugar instead of regular sugar
- 1 Tbsp baking powder
- 1 Tsp kosher salt
- 1/2 Tsp baking soda
- 12 Tbsp cold unsalted butter cut into cubes
- 1 1/4 Cups cold buttermilk
- 1/4-1/2 Cup real maple syrup for brushing on the biscuits
Line a baking sheet with parchment paper.
Whisk together the flour, sugar, maple sugar, baking powder, salt and baking soda in a large bowl.
Using your fingers, work in the butter just until the mixture turns into coarse crumbs with some pea-size pieces of butter remaining. Using a wooden spoon, stir in the buttermilk just until the dry ingredients are evenly moistened.
Turn the shaggy dough out onto a very lightly floured work surface and pat into a 1/2-inch thick rectangle.
Fold it in half once so that it’s 1-inch thick. Do this three more times to create layers in the dough.
Then roll the dough out to about a 3/4 – 1-inch thick rectangle using a lightly floured rolling pin. Place the pin in the middle of the dough and roll it forward, then put the pin back in the middle of the dough and roll it backward.
Using a lightly floured 2-inch round cutter, cut out the biscuits (in one motion — do not twist the cutter), as close together as possible, and transfer to the prepared baking sheet leaving 2 inches between them.
Gently pat the dough scraps together (do not overwork the dough), reroll and cut out more biscuits.
If you have time, put the baking sheet in the refrigerator and chill the biscuits for at least an hour before baking — they will be flakier. (Skip this step if you don’t have time.)
Preheat oven to 400. Place the biscuits in the oven and bake the biscuits for 15 minutes.
After 15 mins, take the biscuits out of the oven and using a pastry brush, brush the biscuits lightly with maple syrup.
Place them back in the oven for 5 mins or until golden brown. Serve warm.