By Perre Coleman Magness, The Runaway Spoon
Maple apple biscuits with whipped maple butter
Serves 8
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.
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