Maple Biscuits are the perfect cozy brunch bake! They’re extra tall and flaky, with crisp edges, pillowy soft insides, and tons of maple flavor from real maple syrup. Top them with a buttery maple glaze for ultimate fall bliss.
This recipe doesn’t necessarily fall under the easy recipes category, but as long as you read the full recipe directions before you begin, and follow them closely, you will have success with these homemade biscuits!
Why you’ll love these Maple Biscuits:
- Real Maple Syrup – This is not a drill people, it’s fall and we’re using real, pure maple syrup to flavor these biscuits! It’s the best part.
- Flaky Biscuits – These tender biscuits bake up tall and flaky, with a crisp cinnamon sugar top.
- Maple Glaze – Finish them off with a buttery maple glaze – it gets melty over the warm biscuits and is SO incredibly delicious.
- Butter – I always use salted buter for the best flavor, but feel free to use your preference.
- Maple Syrup – Use real maple syrup in this recipe – nothing compares to the taste of the real stuff!
- Baking Powder & Soda – Using leavening agents in combination with all the dough folds gives these biscuits extra rise and super fluffy, flaky layers!
- Milk – I used 2% milk.
- Dairy-free – Theoretically, this recipe would work with dairy-free milk and dairy-free butter sticks, but I haven’t tested it.
How to Make this Maple Biscuit Recipe Step-by-Step:
Step 1: Make the Dough. Stir together the flour, sugar, baking powder and soda, salt, and cinnamon in a large bowl with a wooden spoon. Cut the cold butter into the flour mixture. Stir in the wet ingredients last – the egg, milk, maple syrup, and vanilla extract. You’ll have a slightly wet, shaggy dough. Allow it to chill 30 minutes.
Step 2: Roll Out and Fold the Dough. Pat the dough into a thick rectangle on a clean work surace, then fold it in thirds like you’re folding a letter. Then, rotate the dough 90 degrees and roll the dough back out. Repeat this process 3 more times. (These steps are pictured below, from left to right, top to bottom).
Step 3: Cut your biscuits. Pictured below left is what the dough will look like after all the folds and roll-outs are complete. Roll the dough to a rectangle that’s 3/4″ on the final go, and use a biscuit cutter or similar size cookie cutter to cut your biscuits.
Step 4: Bake the Biscuits. Place biscuits on a lined baking sheet and brush with heavy cream and top with cinnamon sugar. Bake as directed in the recipe, until the biscuits are golden brown and crisp on top. (Note – i made a mistake with my dough thickness on this batch, so they didn’t come out quite as tall as normal. the photo at the beginning of the post is accurate to how tall they will be.)
Step 5: Maple Glaze. Whisk together melted butter, maple syrup, powdered sugar, vanilla, and a pinch of cinnamon to make the maple glaze. Drizzle over the warm biscuits, and dig in!
These biscuits will be the talk of the town when you serve them for brunch! The tops are perfectly crisp, the insides are light and flaky, and the maple flavor is incredible.
Expert Success Tips:
- Dough Folds – This is the only slightly complicated part of this recipe. To keep things simple, I recommend using scrap paper to write down “1, 2, 3, 4” to signify each of the folds. Cross each number off as you go so you don’t lose track.
- Tall Biscuits – Do not twist your biscuit cutter when cutting out the biscuits, as this can seal off the edges and prevent as much of a rise. Avoid over-handling the edges of the biscuits, too.
- Real Maple Syrup – As a Wisconsin gal, I take my maple syrup seriously. So, when I say to use the real stuff, I mean it! 🙂 I do not recommend using artificial maple syrup (it’s really corn syrup with artificial flavors) in this recipe. Check your labels if you’re unsure – the real thing will have one ingredient listed – pure maple syrup.
- Cozy Spices – Try cardamom for a modern twist, or maple sugar in place of the cinnamon.
- Buttermilk – Use buttermilk instead of regular milk to make these as more traditional buttermilk biscuits.
- Other Toppings- Top your biscuits with maple cream o instead of the glaze, if desired. Make a maple butter by adding some maple syrup to softened butter to spread inside the biscuits.
Yes! Prepare the dough through the step where you cut out the biscuits. Then, place them in an airtight container in a single layer to chill in the fridge for up to 24 hours. Bake them straight from the fridge, as directed in the recipe card below, the next day.
You may have missed a step in the folding process, or they weren’t thoroughly chilled before going into the oven. Even if you lose a bit of rise, they’ll still taste amazing!
Serving + Storing this Recipe:
Serve these biscuits warm from the oven, with the maple glaze. I recommend enjoying these on the first day – the tops will lose their crispness on the second day, but re-warming them in the oven will help.
- Pastry Cutter – A pastry cutter makes cutting butter into dry ingredients super easy for biscuits, pie crust, scones, and more.
- Cookie Sheet – These are my favorite cookie sheets, I’ve used them almost every day for 6 years and they’re still in great shape.
- Silicone Baking Mat – I love silicone baking mats because they’re reusable and dishwasher safe.
- Biscuit Cutter – Use a biscuit cutter like this, or a similar size round cookie cutter.
More Fall Baking Recipes to Love:
- Apple Cider Donuts
- Pumpkin Streusel Muffins
- Salted Caramel Apple Galette
- Maple Bacon Cupcakes
- Banana Cake with Maple Cream Cheese Frosting
- Pumpkin Cupcakes with Brown Butter Frosting
Did you make this recipe? Snap a photo and leave a comment!
Maple Biscuits with Buttery Maple Glaze
For the Biscuits:
- 2 and 3/4 cups all-purpose flour 357 grams
- 3 tbsp granulated sugar
- 1 tbsp plus 1 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp salt
- 1 tbsp cinnamon
- 3/4 cup salted butter, cold 1 and 1/2 sticks or 170 g
- 1 large egg
- 2/3 cup milk
- 1/4 cup real maple syrup
- 1 and 1/2 tsp vanilla extract
For Topping the Biscuits:
- 1 tsp cinnamon
- 2 tbsp granulated sugar
- heavy cream
For the Buttery Maple Glaze
- 4 tbsp salted butter, melted
- 2 tbsp real maple syrup
- 1 cup powdered sugar
- 2 tsp vanilla extract
- pinch of salt
- pinch of cinnamon
- Make the Dough: Whisk the dry ingredients together in a large mixing bowl. Cut the cold butter into large cubes and add to the dry ingredients. Cut the butter in with a pastry cutter until you have chunks about the size of walnut halves. Beat an egg in the same measuring glass as you’ll use for the milk, and pour it into the bowl with the dry ingredients and butter. Then add the milk, 1/4 cup maple syrup, and vanilla. Stir everything together, making sure to get any dry bits hiding at the bottom of the bowl. Cover and chill this shaggy dough in the fridge for 30 minutes.Dump out the chilled dough onto a lightly floured surface. It will be fairly moist – sprinkle it lightly with flour. Before you begin the process outlined below, I recommend writing #1, #2, #3, and #4 on scrap paper so you can keep track of the dough folds. Cross each number off as you pass it. With floured hands, gently pat the dough into a rectangle about ¾ inch (19 mm) thick and about 2 times longer than it is wide, pushing any stray pieces into place as best you can. It does not need to be perfect. With the long side positioned vertically, fold each side in thirds like a letter (see photos in blog post above). Flip the dough over, flour your rolling pin & counter, and gently roll this back into a rectangle about 1/2 inch (13 mm) thick, and about two times longer than it is wide. Flour underneath and on the dough again as needed – it will likely try to stick to your counter a bit between each turn. Repeat this process 3 more times, for a total of four times, but, on 4th time, roll it back to ¾ inch (19 mm). Chill the dough on a cookie sheet, covered, for 30 minutes.
- Prep: Preheat oven to 400° F (204° C). Line a baking sheet with parchment paper or a silicone baking mat. Stir together the cinnamon sugar for topping in a used measuring cup.
- Cut out the Biscuits + Bake: Cut out biscuits using a 3-inch (8 cm) biscuit cutter, flouring it between each use to prevent sticking. Do NOT twist the cutter. This can seal off the edges, preventing the biscuits from rising. Once you get 5-6 biscuits from the initial piece of dough, gently smush the scraps back together and cut out 1-2 more (you may have to push the scraps together two times to cut out 2 more). Place biscuits on your prepared baking sheet, brush the tops with a light layer of heavy cream, and sprinkle with the cinnamon sugar. It may seem like a lot of cinnamon sugar, but use it all. Bake for 14-17 minutes. If any of your biscuits are larger (my scrap piece biscuits sometimes were), they might need an extra 1-3 minutes. You will be able to see patches of wet dough on the top if they aren’t done. You can also gently lift the biscuit open from the side with a knife to check the doneness – you shouldn’t see any wet dough spots.
- Make the Glaze: While the biscuits bake, make the glaze. Melt the butter in a small bowl, then whisk in the 2 tablespoons maple syrup, powdered sugar, vanilla extract, salt, and cinnamon.
- Serve + Store: Let biscuits cool a few minutes before topping with the glaze. You MUST enjoy these while they’re nice and warm! They’re absolutely the best on the first day and will only be crisp on the first day, but leftovers can be stored in an airtight container at room temp for an extra day or two. Reheat leftovers in the oven.