Fluffy and buttery maple biscuits full of warm cinnamon and maple flavors that melt in your mouth. These sweet biscuits have crisp edges and pillowy soft centers and are topped with a creamy brown butter glaze. Make these biscuits for a delicious breakfast treat or a fun brunch dish!
Love maple desserts? Try this Maple Cinnamon Banana Bread and these delicious Maple Bacon Cinnamon Rolls!
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I love a good biscuit recipe and this is one that you'll want to sink your teeth into immediately. These maple biscuits are so cozy and delicious and that brown butter glaze on top is literally to die for. Unlike my easy homemade biscuits, this is a sweet biscuit.
It's that time of the year where everyone is enjoying endless maple treats. I had to jump on the bandwagon and make these super tender and fluffy maple biscuits. They're The whole family will love these!
What You'll Need
- Large mixing bowl
- Cookie Sheet
- Pastry cutter or food processor (optional)
- 2 inch round biscuit cutter or cookie cutter
Ingredients
- All purpose flour
- Cinnamon
- Leavening agents - baking powder and baking soda
- Brown sugar - you can use light or dark brown sugar here, either will do.
- Kosher Salt - only a teaspoon salt does the job to balance out the sweetness!
- Buttermilk - buttermilk is what makes tender biscuits. It also adds flavor and interacts with baking soda to allow them to rise in the oven. If you don't have buttermilk at home, don't worry, you only need a cup milk and vinegar or lemon juice to make it. Here's a guide on how to make buttermilk at home!
- Maple syrup - I recommend using a quality maple syrup, like a Vermont maple syrup. You'll need ¼ cup maple syrup for this recipe so it's important it's a quality syrup as it's the star of the show!
- Vanilla Extract
- Maple Extract - this is not mandatory, but heavily recommended for that true maple taste!
Substitutions
- For a dairy free or vegan option, use your favorite vegan butter and vegan buttermilk.
- Make these maple biscuits gluten free by using 1-to-1 gluten free baking flour. You the same quantities listed in the recipe card.
- If you can't find maple extract, you can use an additional teaspoon of vanilla extract or ½ teaspoon of rum extract.
Tips for the Perfect Buttermilk Biscuits
- Use cold butter. I recommend freezing the butter 15 minutes prior to baking this recipe. The cold butter is key to getting those flaky layers.
- Maple extract is recommended for this recipe to get that true maple taste. You don't need it but it really adds so much flavor.
- When cutting your biscuits, make sure to press the cutter into the dough and then pull it out. Do not turn the cookie cutter or wiggle it out. This will compress the layers and make your biscuit flat.
- I recommend setting out all of your ingredients prior to baking, a mise en place if you will. Hear me out, I typically grab as I go, however, for biscuit recipes, you kinda need to move fast to prevent the butter from warming up, especially if your house is warm. If the butter starts to melt or becomes soft, place in the freezer for 10-20 minutes.
How to make Maple Biscuits
Preheat the oven to 450 degrees F. Line baking sheet with parchment paper and set aside.
Cut the butter into chunks. In a separate bowl, combine the dry ingredients - flour, brown sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Whisk together and add cubed cold butter.
Pinch the flour and butter together until pea-sized pieces of butter form and butter is fully incorporated into the flour. Pro tip - you can use a food processor or a pastry cutter to do this. I do it with my fingers to save on having to wash more dishes.
Whisk together buttermilk, maple syrup, vanilla extract, and maple extract in a small bowl.
Then add to the flour mixture to form the biscuit dough. A shaggy dough should form. Turn dough out onto a lightly floured surface and press all of the pieces together.
Cut the dough into four pieces and place each piece on top of each other. Press down and roll dough until it's ¾ inch thick.
Use a 2-inch cookie cutter or biscuit cutter and cut the biscuits. Re-roll any leftover dough and repeat. Place biscuits on a parchment lined cookie sheet. Freeze for 20 minutes.
Brush the biscuits with heavy cream and bake in the oven for 16-18 minutes, until the biscuits become golden brown. Allow the warm biscuits to cool for 5-10 minutes.
Make the Brown Butter Glaze
Brown butter in a skillet and add to a medium sized mixing bowl. Whisk in powdered sugar, vanilla extract, a pinch of salt, and 6-8 tbsps heavy cream. Adjust the amount of heavy to your desired thickness of the glaze, 6 tablespoons was the perfect amount for me!
Here's the best part. Drizzle the glaze on top of your sweet and flaky biscuits and you've got the perfect treat for brunch or a sweet treat for breakfast!
Storage
You can store the maple biscuits in an airtight container at room temperature for up to 3-4 days. If you'd like to freeze them, I recommend storing the biscuits without the glaze on top. Use freezer bags or a freezer safe airtight container and store for up to 2 months.
When you're ready to re-heat them, let them thaw in the fridge and then heat them up in the oven for about 10-15 minutes at 325 degrees F.
Recipe FAQs
Buttermilk adds flavor, moisture, and interacts with the leavening agents to allow the biscuits to rise in the oven.
The #1 trick to making quality biscuits is to ensure that your butter is cold. Freeze your butter for 15 minutes prior to making this recipe to create flaky biscuits.
More Biscuit Recipes!
- Easy Homemade Biscuits
- Sage Brown Butter Biscuits with Parmesan
- Honey Buttermilk Biscuits with Roasted Strawberries
- Bacon Cheddar and Thyme Biscuits
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Maple Biscuits
Equipment
- Baking Sheet
- Pastry Cutter , optional
- Large Mixing Bowl
- 2 inch biscuit cutter or cookie cutter
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ tsp ground cinnamon
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ cup brown sugar
- 1 tsp kosher salt
- 1 cup Salted Butter , cold
- ½ cup buttermilk
- ¼ cup maple syrup
- 1 ½ tsp maple extract
- 1 tsp vanilla extract
Brown Butter Glaze
- 4 tbsp salted butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 6 tbsps heavy cream
- Pinch kosher salt
Directions
Maple Biscuits
- Preheat the oven to 450 degrees F. Line baking sheet with parchment paper and set aside.
- Cut the butter into chunks. In a separate bowl, combine the dry ingredients - flour, brown sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Whisk together and add cubed cold butter.
- Pinch the flour and butter together until pea-sized pieces of butter form and butter is fully incorporated into the flour. Pro tip - you can use a food processor or a pastry cutter to do this. I do it with my fingers to save on having to wash more dishes.
- Whisk together buttermilk, maple syrup, vanilla extract, and maple extract in a small bowl. Then add to the flour mixture to form the biscuit dough. A shaggy dough should form. Turn dough out onto a lightly floured surface and press all of the pieces together.
- Cut the dough into four pieces and place each piece on top of each other. Press down and roll dough until it's ¾ inch thick.
- Use a 2-inch cookie cutter or biscuit cutter and cut the biscuits. Re-roll any leftover dough and repeat. Place biscuits on a parchment lined cookie sheet. Freeze for 20 minutes.
- Brush the biscuits with heavy cream and bake in the oven for 16-18 minutes, until the biscuits become golden brown. Allow the warm biscuits to cool for 5-10 minutes.
Brown Butter Glaze
- Brown butter in a skillet and add to a medium sized mixing bowl. Whisk in powdered sugar, vanilla extract, a pinch of salt, and 6-8 tbsps heavy cream. (Adjust the amount of heavy to your desired thickness of the glaze, 6 tablespoons was the perfect amount for me!)
- Drizzle the glaze on top of your sweet and flaky biscuits and you've got the perfect treat for brunch or a sweet treat for breakfast!
Notes
- For a dairy free or vegan option, use your favorite vegan butter and vegan buttermilk.
- Make these maple biscuits gluten free by using 1-to-1 gluten free baking flour. You the same quantities listed in the recipe card.
- If you can't find maple extract, you can use an additional teaspoon of vanilla extract or ½ teaspoon of rum extract.
- Use cold butter. I recommend freezing the butter 15 minutes prior to baking this recipe. The cold butter is key to getting those flaky layers.
- Maple extract is recommended for this recipe to get that true maple taste. You don't need it but it really adds so much flavor.
- When cutting your biscuits, make sure to press the cutter into the dough and then pull it out. Do not turn the cookie cutter or wiggle it out. This will compress the layers and make your biscuit flat.
- I recommend setting out all of your ingredients prior to baking, a mise en place if you will. Hear me out, I typically grab as I go, however, for biscuit recipes, you kinda need to move fast to prevent the butter from warming up, especially if your house is warm. If the butter starts to melt or becomes soft, place in the freezer for 10-20 minutes.
Best biscuits I’ve ever made! They had a nice crisp outside and a really soft inside - loved it!
These biscuit hit hard, I love the little layers but the icing made it very addicting. Love this recipe can’t wait to try the next!