Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
We here at Tiny New York Kitchen are getting ready for a delicious Thanksgiving. While we all focus on preparing the turkey dinner we often are left in a quandary about what to make for Thanksgiving breakfast. These Maple Biscuits are the perfect holiday breakfast. Serve them all by themselves or serve them with scrambled eggs and a side of bacon.
- 5 Tablespoons Melted Butter
- 1/2 Cup Maple Syrup
- 1 Cup Unbleached Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 3 Tablespoons Cold Butter
- 1/3 Cup Buttermilk or Sour Milk
- Preheat oven to 375 degrees.
- In a large-size bowl combine melted butter and maple syrup. Mix well.
- In a medium-size bowl combine flour, baking powder, and kosher salt.
- Add flour mixture to maple syrup and butter mixture. Stir until just combined.
- Cut in cold butter. Stir in buttermilk. Mix with fingertips until texture is like soft bread crumbs.
- Turn dough out and knead it gently. About 6 turns should do it. You don’t want to overwork the dough and basically just want it to hold together.
- Roll dough out to a 1/2 inch thickness. Cut into 8 rounds.
- Arrange rounds on parchment paper lined baking sheet. Place in oven and bake 14 minutes until biscuits are lightly browned. Remember that each oven heats differently.
- Remove from oven and serve hot. They don’t keep well so they should be eaten all up. Serve with a good quality unsalted butter.
- Makes 8 Maple Biscuits
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen