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These 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. #biscuits #buttermilkbiscuits #maplebiscuits #maple #fallbaking #fallbrunch #fallbreakfast #fallrecipes #comfortfood #breakfastrecipes #brunchrecipes #makeaheadbrunch #bluebowlrecipes | bluebowlrecipes.com
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Maple Biscuits with Buttery Maple Glaze

These 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.
Course Breakfast, Brunch
Cuisine Breakfast, Brunch
Keyword Maple Biscuits, Maple Desserts, Make Ahead Brunch Recipes
Prep Time 40 minutes
Cook Time 16 minutes
Chill Time 1 hour
Servings 8 biscuits
Calories 517kcal
Author Stephanie Simmons

Ingredients

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

Instructions

  • 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.

Notes

Note: This recipe comes from my cookbook, "The One-Bowl Baker" available here!

Nutrition

Serving: 1biscuit | Calories: 517kcal | Carbohydrates: 68g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 865mg | Potassium: 135mg | Fiber: 2g | Sugar: 33g | Vitamin A: 777IU | Vitamin C: 0.05mg | Calcium: 160mg | Iron: 2mg