cozy maple biscuits with maple glaze

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

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’ll have success!

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 homemade 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.

Ingredient Overview:

• 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.

Recipe Variations:

• Dairy-free – Theoretically, this recipe would work with dairy-free milk and dairy-free butter sticks, but I haven’t tested it.
• 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.

How to Make this Maple Biscuit Recipe:

Step 1: Make the Dough. Stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in the cold butter. Stir in 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!

Serving + Storing:

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.

Love maple syrup? Try my Maple Bacon Cupcakes or my Brûléed Maple Pie!

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.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Pastry Cutter – A pastry cutter makes cutting butter into dry ingredients super easy for biscuits, pie crust, scones, and more.
• 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

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