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Maple apple biscuits with whipped maple butter

These maple apple biscuits aren't overly sweet, so they work well for breakfast and pair nicely with either apple butter or maple butter.

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    Simple but delicious, maple apple biscuits will brighten up the fall breakfast table.
    The Runaway Spoon
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I’ve been focusing this month on simple comfort foods; food to share with family and friends that are simple and delicious. And nothing is more comforting to me than a homemade biscuit. So in the fall, I like to pair up the best of the season’s apples with a little sweet maple syrup to make a perfectly appropriate treat for breakfast, brunch, or a snack.

These biscuits have just a hint of sweetness, so they pair well with the sweet maple butter. Any sweet spread would be lovely from homemade apple butter to a drizzle of honey. Take them more to the savory side with plain butter, or use them for ham biscuits with a little swipe of mustard.

Maple apple biscuits with whipped maple butter
Serves 8

Recommended: 20 breakfast and brunch recipes

2 cups soft wheat flour (such as White Lily)
3 teaspoons baking powder
3 teaspoons sugar, plus 1 tablespoon
1/2 teaspoon salt
1/4 teaspoon cinnamon, plus 1/4 teaspoon
1/2 cup (1 stick) cold unsalted butter, divided
1/4 cup milk
1 egg
2 tablespoons grade B amber maple syrup
1 medium apple

For the maple butter

1/2 cup (1 stick) butter, room temperature
2 tablespoons grade B amber maple syrup

1. Preheat the oven to 425 degrees F. Grease a small baking sheet or line it with parchment paper.

2. Mix the flour, baking powder, 3 teaspoons sugar, salt, and 1/4 teaspoon cinnamon together with a fork in a large bowl. Cut 6 tablespoons of the butter into small cubes and add it to the flour. Toss the butter to coat it with the flour, then use two knifes or your good clean hands to rub the butter into the flour until it looks like coarse meal.

3. Measure the milk into a jug then add the egg and maple syrup. Beat with a fork until well combined. Add to the flour and butter and mix with a fork until the dough is just coming together. Peel the apple, remove the core and cut it into very small pieces. Drop the pieces into the bowl and use your clean hands to lightly knead the dough until the flour is all incorporated and the apples are distributed evenly. (Peeling and chopping the apples right before adding them prevents browning.)

4. Transfer the dough to a lightly floured surface and pat it out into a rectangle about 4 by 8 inches. Press any stray apple pieces into the dough. Flour a knife or bench scraper and cut the dough into eight squares. Carefully transfer the biscuits to the greased baking sheet.

5. Melt the remaining 2 tablespoons butter in a small saucepan or the microwave. Stir in the 1 tablespoon sugar and 1/4 teaspoon cinnamon until you have a thick paste. The sugar will not dissolve completely. Brush the butter mixture over the tops of the biscuits using a pastry brush. Make sure you get some sugar on the biscuits. Coat the biscuits well, but you may not use all the topping.

6. Bake the biscuits until risen and golden on the edges, 8 to 12 minutes, watching closely.

For the maple butter

Whip the softened butter and maple syrup together with an electric mixer until completely combined and smooth. Scrape into a bowl, cover and refrigerate.

Related post on The Runaway Spoon: Apple Bacon Kuchen

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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