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    Gastronotherapy Β» Recipes Β» Bread

    Buttermilk Maple Biscuits

    Published: Oct 28, 2021 Β· Modified: Sep 29, 2022 by MaryAnne Β· 14 Comments

    Jump to Recipe Print Recipe

    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!

    Buttermilk maple biscuits on a plate and cutting board with cup of maple cream and spoon.

    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, like these potato biscuits with caramelized onion and dill.

    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 These Biscuits Are The Best
    • 🍞 Ingredient Notes
    • πŸ“ Variations & Substitutions
    • πŸ”ͺ How To Make Buttermilk Maple Biscuits
    • πŸ‘©πŸ»β€πŸ³ What Can I Pair With Buttermilk Maple Biscuits?
    • ⏲️ Expert Tips and Tricks
    • πŸ’¬ Frequently Asked Questions
    • πŸ₯ž Related Recipes
    • Buttermilk Maple Biscuits Recipe

    ⭐️ Why These Biscuits Are 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. Maple syrup biscuits are freezer-friendly, and can be stored for up to 3 months in your freezer.

    Freshly baked biscuits on a baking sheet.

    🍞 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 maple syrup substitutes.)
    • Flaky sea salt - This is completely optional, but I love the salty crunch it provides.

    πŸ“ 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 β…“ cup of whole-wheat flour.

    πŸ”ͺ 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.

    grated butter on top of dry ingredients in a medium bowl.

    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 Β½-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.

    Biscuit dough on counter after first fold.
    first fold
    biscuit dough being folded a second time.
    second fold
    dough folded over for fourth time.
    fourth (and final) fold

    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.

    Biscuit dough being rolled out with rolling pin.
    Biscuit cutter cutting out three biscuits with rolling pin next to them.

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

    biscuits placed snugly on a baking pan.

    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.

    baked biscuits on a baking sheet.

    πŸ‘©πŸ»β€πŸ³ What Can I Pair With Buttermilk Maple Biscuits?

    • Make a savory-sweet breakfast sandwich!
    • Serve with soup. Try them paired with vegetarian white bean chili, thick and hearty vegetarian chili or southwest black bean soup.
    • Serve with salad. Pair with apple gorgonzola salad, roasted squash salad, or roasted cauliflower salad with arugula, walnuts and gruyΓ¨re.

    ⏲️ 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.
    Three buttermilk biscuits stacked on a wooden table with more biscuits in background.

    πŸ’¬ Frequently Asked Questions

    What are the most important steps in biscuit making?

    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.

    What characteristics should a good biscuit have?

    A good biscuit should be light, flaky, buttery, soft, and fluffy. The exterior should be golden brown with a slightly crisp exterior.

    How thick should biscuit dough be?

    For tall biscuits, I recommend a 1-inch thickness for cutting biscuits.

    πŸ₯ž Related Recipes

    • French Toast with Caramelized Bananas
    • Potato Biscuits with Caramelized Onion and Dill
    • Healthy Buttermilk Pancakes with Zucchini
    • Cheesy Spinach and Mushroom Quiche

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    five buttermilk maple biscuits arranged on a cutting board with crumbs

    Buttermilk Maple Biscuits Recipe

    Author: MaryAnne
    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!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Bread, Breakfast, Side Dish
    Cuisine American
    Servings 8 biscuits
    Calories 346 kcal

    Ingredients
      

    For the Biscuits:

    • 3 cups all-purpose flour, plus more for your work surface
    • 1 teaspoon granulated sugar
    • 1 Tablespoon baking powder
    • Β½ teaspoon baking soda
    • 1 teaspoon salt
    • 12 Tablespoons cold unsalted butter, diced
    • 1 ΒΌ cups cold buttermilk

    For the Maple Cream:

    • 3 Tablespoons heavy cream
    • 1 Β½ Tablespoons maple syrup
    • large pinch of flaky sea salt

    Instructions
     

    Make the Maple Cream:

    • In a small bowl, combine the 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 Β½-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.
    • How to reheat: Place 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.

    Nutrition

    Calories: 346kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 563mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 669IUVitamin C: 1mgCalcium: 151mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegetarian & Vegan Bread Recipes

    • How to Reheat Cinnamon Rolls (4 easy methods)
    • Sourdough Discard Scones with Chocolate Chips
    • How to Reheat Cornbread (5 easy methods)
    • Chewy Ciabatta Rolls

    Reader Interactions

    Comments

    1. Barbara J Haner

      October 28, 2021 at 12:42 pm

      5 stars
      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....

      Reply
      • Gastronotherapy

        October 28, 2021 at 1:15 pm

        If you want more of a salty-sweet (but only slightly sweet) combo, then give these a try! But both biscuit recipes are delicious! πŸ™‚

        Reply
    2. Kristen Wood

      October 31, 2021 at 9:43 pm

      5 stars
      Wow, these look like the perfect biscuits for the holidays! Pinning!

      Reply
      • Gastronotherapy

        October 31, 2021 at 9:55 pm

        Thanks, Kristen! These would be delicious on any holiday table! πŸ™‚

        Reply
    3. Heather Johnson

      October 31, 2021 at 9:51 pm

      5 stars
      omg - love love love the maple cream!!! i have made biscuits before but love just a little touch of sweetness on top - so delish!

      Reply
      • Gastronotherapy

        October 31, 2021 at 9:56 pm

        Thanks, Heather! The maple cream adds a slight touch of sweetness, and it's the perfect sweet-salty combo!

        Reply
    4. Ron Winston

      October 31, 2021 at 10:59 pm

      I will have to try this Recipe out. Love biscuits

      Reply
      • Gastronotherapy

        November 01, 2021 at 6:40 am

        Let me know how they turn out, Ron! Thanks for stopping by my blog!

        Reply
    5. Charla

      November 01, 2021 at 12:10 am

      5 stars
      We call those scones in my neck of the woods, but regardless they are always perfect to eat during the holiday season.

      Reply
      • Gastronotherapy

        November 01, 2021 at 6:42 am

        haha yes, whether called "scones" or "biscuits", I think they are a universally beloved food!:-)

        Reply
    6. Savita

      November 01, 2021 at 2:09 am

      5 stars
      This looks like a perfect holiday biscuit. So delicious.

      Reply
      • Gastronotherapy

        November 01, 2021 at 6:44 am

        Thanks, Savita! They would be perfect for a holiday table. I've also used them to make breakfast sandwiches! πŸ˜‰

        Reply
    7. Kechi

      November 01, 2021 at 3:05 am

      5 stars
      We love love biscuits here, and buttermilk biscuits sounds incredibly yummy! Will be adding this to my Thanksgiving menu. Thanks for sharing! πŸ™πŸΎ

      Reply
      • Gastronotherapy

        November 01, 2021 at 6:45 am

        You are welcome, Kechi! I hope they are a hit at your Thanksgiving! πŸ™‚

        Reply

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    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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