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. If you're not a fan of maple flavor, pair your biscuits with my raspberry freezer jam for a delicious breakfast.
Fluffy, light, and tender biscuits are not hard to achieve, but there are a few tricks that you need to know before starting. And I've got you covered, so continue reading for all of my helpful tips.
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⭐️ Why These Biscuits Are The Best
Taste - Buttery 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. Maple syrup biscuits are 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 that they are not expired before using.
- Buttermilk - The acidity in buttermilk adds slight tanginess and also helps activate the leavener to create fluffy and sweet buttermilk biscuits.
- Maple syrup - Adds just a touch of sweetness. (Out of maple syrup? See my post on the best substitutes for maple syrup.)
- Flaky sea salt - This is completely optional, but I love the salty crunch it provides.
📝 Variations & Substitutions
- 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.
- Cut maple 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.
- Make vegan/dairy-free: I have not recipe tested this, but you should be able to easily substitute vegan butter, as well as any plant-based buttermilk and cream with good results!
- Whole-wheat flour: For slightly healthier biscuits, substitute up to ⅓ cup of whole-wheat flour.
🔪 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 maple biscuit 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.
👩🏻🍳 How to Serve Buttermilk Biscuits
- Make a savory-sweet breakfast sandwich using scrambled eggs or a vegetarian frittata.
- Serve with soup. Try them paired with white bean chili, vegetarian chili or black bean soup.
- Serve with salad. Accompany your biscuits with apple salad, roasted squash salad, or roasted cauliflower salad.
⏲️ 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!
- To ensure golden biscuits, I recommend baking them on the highest rack in your oven.
- 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 biscuits in a preheated 350 degree F. oven for 5-10 minutes or use a toaster oven.
- 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
Using cold butter, folding your dough several times, not twisting biscuit cutters, and placing your biscuits snugly on a baking sheet are all important steps in achieving light and flaky biscuits.
A good biscuit should be light, flaky, buttery, soft, and fluffy. The exterior should be golden brown with a slightly crisp exterior.
For tall biscuits, I recommend a 1-inch thickness for cutting biscuits.
🥞 Related Recipes
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Buttermilk Maple Biscuits Recipe
Ingredients
For the Maple Cream:
- 3 Tablespoons heavy cream
- 1 ½ Tablespoons maple syrup
For the Biscuits:
- 3 cups all-purpose flour, plus more for your work surface
- 1 teaspoon granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons cold unsalted butter, diced
- 1 ¼ cups cold buttermilk
- large pinch of flaky sea salt
Instructions
Make the Maple Cream:
- In a small bowl, combine the heavy cream and maple syrup. Set aside.
Make the 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.
Notes
- Always use cold butter when baking biscuits. If necessary, pop your butter into the freezer for 5 minutes before starting.
- Folding your biscuit dough 4 times creates super flaky biscuits – don’t skip this step!
- To ensure golden biscuits, I recommend baking them on the highest rack in your oven.
- 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.
- 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.
Barbara J Haner
I was actually going to make your potato onion dill biscuit recipe for dinner tonight. Now I am debating if I should try these instead. We know we love the potato onion dill biscuit recipe. I am leaning on giving these buttermilk maple biscuits a try....
Gastronotherapy
If you want more of a salty-sweet (but only slightly sweet) combo, then give these a try! But both biscuit recipes are delicious! 🙂
Kristen Wood
Wow, these look like the perfect biscuits for the holidays! Pinning!
Gastronotherapy
Thanks, Kristen! These would be delicious on any holiday table! 🙂
Heather Johnson
omg - love love love the maple cream!!! i have made biscuits before but love just a little touch of sweetness on top - so delish!
Gastronotherapy
Thanks, Heather! The maple cream adds a slight touch of sweetness, and it's the perfect sweet-salty combo!
Ron Winston
I will have to try this Recipe out. Love biscuits
Gastronotherapy
Let me know how they turn out, Ron! Thanks for stopping by my blog!
Charla
We call those scones in my neck of the woods, but regardless they are always perfect to eat during the holiday season.
Gastronotherapy
haha yes, whether called "scones" or "biscuits", I think they are a universally beloved food!:-)
Savita
This looks like a perfect holiday biscuit. So delicious.
Gastronotherapy
Thanks, Savita! They would be perfect for a holiday table. I've also used them to make breakfast sandwiches! 😉
Kechi
We love love biscuits here, and buttermilk biscuits sounds incredibly yummy! Will be adding this to my Thanksgiving menu. Thanks for sharing! 🙏🏾
Gastronotherapy
You are welcome, Kechi! I hope they are a hit at your Thanksgiving! 🙂