Maple Biscuits
Fluffy maple biscuits full of cinnamon and maple flavor that melt in your mouth topped with a creamy brown butter glaze!
Servings: 10 Biscuits
Calories: 351kcal
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
Instructions
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
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.
- 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.
Nutrition
Calories: 351kcal | Carbohydrates: 63g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 471mg | Potassium: 108mg | Fiber: 1g | Sugar: 28g | Vitamin A: 293IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 2mg