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We use Grade A Dark, Robust maple syrup to sweeten these biscuits from the inside out. Combined with the buttermilk, these sky high biscuits pack a tangy bite that’s tamed with an additional brushing of pure maple syrup post bake.

These are the perfect canvas for a savory sandwich, or can be used as an exceptional sponge for soaking up the last bits of soup.

Serves

8 TO 10

Prep time

20 MINUTES

Cook time

25 MINUTES

INGREDIENTS

  • 2 sticks unsalted butter, shredded and frozen
  • 3 1/2 cups unbleached, all-purpose flour
  • 1 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 teaspoon maple sugar
  • 1 cup buttermilk
  • 1/4 cup + 1 teaspoon Dark, Robust maple syrup, divided
  • 1 small egg, beaten

INSTRUCTIONS

  1. Prepare your butter. Using a cheese grater, carefully shred the butter into a bowl. Cover and set in the freezer for 10 minutes.
  2. In a large mixing bowl, combine the flour, salt, baking powder, baking soda and maple sugar. Whisk together until everything is thoroughly combined.
  3. In a small bowl, combine the buttermilk and 1/4 cup of maple syrup, whisk to combine.
  4. Toss the butter into the flour mixture, covering each bit with flour. If any butter shards clump together, use your fingers to separate them.
  5. Pour the buttermilk into the dry ingredients and toss with a fork. Once the flour has been hydrated, knead the dough until it begins to come together. It will still be dry!
  6. Turn out the dough onto a lightly floured, clean work surface and pat into a square, 1″ tall. Using a knife or bench scraper, divide the dough into 4 even pieces. Stack the pieces and smush them down. Pat the dough into a square once more and roll out into a rectangle, until it’s 1″ tall.
  7. Slice the dough into 8-10 squares, depending on how big you’d like your biscuits to be, and place them on a baking sheet lined with parchment paper. Freeze the biscuits for 10 minutes.
  8. Preheat oven to 400°F.
  9. Once biscuits have chilled, brush the tops with the egg wash and place in the oven. Bake for 25 minutes. Allow the biscuits to cool and then brush with the reserved teaspoon maple syrup.

Adapted from Bon Appetit.

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