A quick batch of biscuits baked in a pool of maple syrup and melted butter make a wonderful morning treat.
Maple Breakfast Biscuits
1 cup flour (plus more for rolling out the biscuits)
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
1/3 cup milk
4 tablespoons melted butter
1/2 cup maple syrup
Preheat the oven to 375F.
Mix the melted butter and maple syrup in a 9″ cake pan and set aside.
In a mixing bowl combine the flour, baking powder, and salt, and combine well. Add the cold butter – cut into slices – and using a pastry blender or your fingers, work the butter into the flour mixture until the butter is the size of small peas. Add the milk stir together until the mixture forms a soft dough. On a lightly floured board, roll or until it is 1/2″ thick. Cut the biscuits using a round cutter or a straight sided glass, dipping the edges of the cutter in flour before cutting each biscuit. Re-roll the scraps using as little flour as possible, I usually get an additional two biscuits on the second roll.
Place biscuits in the prepared cake pan, and bake for 12 to 15 minutes until the tops are lightly golden brown.
Serve well the biscuits are hot. Because of the syrup mixture, leftovers don’t keep well so enjoy them all.