Buttermilk Maple Biscuits Recipe

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

5 from 9 votes

Buttermilk Maple Biscuits 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!

Prep Time15

Cook Time20

Total Time35

Course: Bread, Breakfast, Side Dish

Cuisine: American

Servings: biscuits

Calories: 346kcal

Author: MaryAnne

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.

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