Your New Go-To Biscuit Recipe: Small Batch Maple Biscuits
There are so many things to love about traveling to Vermont. My family has taken many fall trips to the state and love the scenic drive with fall foliage and quaint New England towns along the way. We always talk about the Maple Biscuits we have enjoyed at August First bakery and every time we visit, they are always on the list for Saturday morning breakfast.
We have been experiencing some cold and very rainy days here in Connecticut and I felt like baking something to enjoy straight out of the warm oven. Although I would never expect to recreate the amazing August First Bakery biscuits exactly, I loved the maple glaze on the top and thought biscuits would be perfect on a rainy cold day. This recipe couldn’t be easier to mix up, cut and add to a heated cast iron skillet. If you don’t have a cast iron skillet you can certainly add the biscuits to a parchment lined quarter sheet pan. My kitchen helper was so comfortable pouring the ingredients into the food processor that he wanted to handle the photography portion of this post too! (see photos below) Love it! I incorporated the food processor to minimize the mess with my kitchen helper, but try not to over mix the dough. Otherwise the traditional method of a bowl, pastry cutter will turn out perfect biscuits too.
Enjoy these Maple Biscuits just as they are or split in two, toast with butter and build the ultimate breakfast sandwich. There are lots of delicious options to choose from.
How do you enjoy eating a biscuit? With jam, butter or as a breakfast sandwich bread? Leave a comment below
Recipe Source: Mom On Timeout
- 1 1/2 + 3 Tablespoons - All Purpose Flour
- 5 Teaspoons - Sugar
- 1/4 Teaspoon - Salt
- 2 Teaspoons - Baking Powder
- 1/2 Teaspoon - Cream of Tarter
- 6 Tablespoons - COLD butter (unsalted)
- 1 Egg (slightly beaten)
- 1/2 Cup - Milk
- 1 Tablespoon - Maple Syrup
- 1 Tablespoon - Butter for the cast iron pan
- Preheat oven to 450° and place your cast iron skillet on a rack to heat OR parchment line a baking sheet and set aside
- In a food process or bowl, add the flour, sugar, salt, baking powder and cream of tarter. Mix
- Cut in the cold butter. Add and pulse the food processor 3-4 times OR use a pastry cutter and reduce the butter down to pea size amount
- Add the egg and milk. Combine until fully mixed. Turn out the dough onto a floured surface. Sprinkle more flour onto and shape into a large rectangle 1/2" thick. Cut 4 biscuits out with a biscuit cutter. Reform the dough and cut out the remaining two biscuits
- Once the oven reaches 450° take the cast iron skillet out with an oven mitt. Place 1 tablespoon of butter at the bottom of the hot pan. It will melt quickly.
- Place the cast iron pan on a heat protective surface or cutting board. Quickly place the 6 biscuits onto the skillet (or baking sheet). Take a pastry brush and brush the top of each biscuit with the maple syrup
- Bake the biscuits until brown on top 8-10 minutes. Enjoy warm with butter, jam or create an amazing breakfast sandwich.
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.