How To Make Buttermilk Maple Biscuits

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

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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 these biscuits ahead of time and just warm them before serving. These maple biscuits are also freezer-friendly, and can be stored for up to 3 months in your freezer.

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For the Biscuits: – All-purpose flour – Granulated sugar – Baking powder – Baking soda – Salt – Unsalted butter – Buttermilk For the Maple Cream: – Heavy cream – Maple syrup – Flaky sea salt

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Make the Maple Cream: In a small bowl, combine the cream and maple syrup. Set aside.

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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.

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

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Transfer the dough to a lightly floured surface and pat into a 1/2-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.

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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.

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

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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.

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SERVE AND ENJOY!

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