Buttermilk Maple Biscuits

Flaky and tender buttermilk maple biscuits topped with sweet maple cream for the perfect salty-sweet combination. You can make this recipe in just 15 minutes, and they're freezer-friendly, so treat yourself to a batch this weekend!

I've gotten used to always having biscuits stocked in my freezer. They are so easy to make, and they are what I reach for when I make a big pot of soup this time of year.

Give me a tall biscuit with tons of flaky, buttery layers and a slight tang from buttermilk and I am a happy lady.

But add a smearing of sweet and salty maple cream on top of said biscuits, and I will most likely say things like, "Oh my god" every time I take a bite.

Fluffy, light, and tender biscuits are not hard to achieve, but there are a few tips and tricks that you need to know before starting. And I've got you covered, so continue reading for all of my helpful tips.

Jump to:

• ⭐️ Why This Recipe Is The Best
• 🍞 Ingredient Notes
• 🔪 How To Make Buttermilk Maple Biscuits
• 👩🏻‍🍳 What Can I Pair With Buttermilk Maple Biscuits?
• ⏲️ Expert Tips and Tricks
• 💬 Frequently Asked Questions
• 🥞 Related Recipes
• 📖 Buttermilk Maple Biscuits Recipe

⭐️ Why This Recipe Is The Best

Taste - Buttery maple biscuits with the slightest tang from buttermilk, and a sweet-salty maple cream topping that will have you licking your fingers.

Texture - Tender and light biscuits with so many flaky layers of buttery goodness.

Quick and Easy - Prep time takes just 15 minutes, and then you pop them in the oven for 20 minutes - minimal effort and maximum reward!

Convenience - Make ahead of time and just warm them before serving. They are also freezer-friendly, and can be stored for up to 3 months in your freezer.

🍞 Ingredient Notes

• Baking powder and baking soda - These are our leaveners and will help add lift to our biscuits. Always make sure your leaveners are not expired before using.
• Buttermilk - The acidity in buttermilk adds slight tanginess and also helps activate the leavener to create fluffy biscuits.
• Maple syrup - Adds just a touch of sweetness.
• Flaky sea salt - This is completely optional, but I love the salty crunch it provides.

🔪 How To Make Buttermilk Maple Biscuits

Make the Maple Cream:

In a small bowl, combine the cream and maple syrup. Set aside.

Make the Maple Biscuits:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using your fingers or a pastry cutter, mix in the butter just until mixture starts to create pea-size pieces of butter.

Using a large spoon, stir in the buttermilk just until mixture is evenly moistened (your dough should be slightly shaggy).

Transfer the dough to a lightly floured surface and pat into a ½-inch thick rectangle. Fold dough in half, then repeat this process three more times, for a total of four folds. *Don't skip this step, as it creates the flaky layers.

Roll dough into a 1-inch thick rectangle. Using a lightly floured 3-inch round biscuit cutter, cut out the biscuits (do not twist the cutter) as close together as possible.

Transfer cut biscuits to baking sheet and place them close together (this helps them rise). If necessary, re-roll dough and cut more biscuits.

Brush biscuits with half of maple cream and sprinkle with flaky sea salt. Bake until golden, 17-20 minutes. Serve biscuits with remaining maple cream.

👩🏻‍🍳 What Can I Pair With Buttermilk Maple Biscuits?

• Make a savory-sweet breakfast sandwich!
• Serve with soup. Try them paired with my thick and hearty vegetarian chili or southwest black bean soup.
• Serve with salad. Pair with my harvest apple salad, roasted butternut squash salad, or roasted cauliflower salad with arugula, walnuts and gruyère.

⏲️ Expert Tips and Tricks

• Always use cold butter when baking biscuits. If necessary, pop your butter into the freezer for 10 minutes before starting.
• Folding your biscuit dough 4 times creates super flaky biscuits - don't skip this step!
• For taller maple biscuits, roll your dough to 1-inch thickness.
• To ensure golden biscuits, I recommend baking them on the highest rack in your oven.
• Cut biscuits into squares using a sharp knife to do away with any wasteful scraps.
• For even flakier biscuits, chill them in the refrigerator for an hour before baking.
• Storage: Store in the refrigerator (in an airtight container) for up to 4 days or in the freezer for up to 3 months.
• How to reheat: Place maple biscuits in a preheated 350 degree F. oven for 5-10 minutes or use a toaster oven.
• Make homemade buttermilk. Combine 1 cup of (dairy or plant-based) milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
• Don't twist biscuit cutters. Flour your biscuit cutter, and make sure you cut straight down through your dough. Otherwise, it will prevent your biscuits from getting that beautiful lift.
• Place snugly on baking sheet. When placing biscuits on a baking sheet, make sure they are touching each other. This will help the biscuits rise.
• Don't overwork your dough. We are not going for a smooth and homogeneous dough, but one that is more shaggy, with lumps of butter and sprinkles of flour still visible.
• Use a box grater to cut your butter. This makes for easy mixing and more even distribution throughout your dough.

💬 Frequently Asked Questions

🥞 Related Recipes

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