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Ingredients
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Biscuits
Maple Butter
Method
Biscuits
- 1
Prep and preheat
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place the cold unsalted butter in the freezer for 10 minutes while you measure dry ingredients so it stays very cold.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly distributed.
- 3
Cut in cold butter
Grate the cold butter on the large holes of a box grater or cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces (about the size of small peas). This creates flaky layers.
- 4
Add buttermilk
Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together — it will be slightly shaggy and sticky. Do not overmix.
- 5
Fold and shape
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 to 4 times to create layers, pressing together only enough to form a cohesive ball. Pat the dough into a 3/4- to 1-inch thick rectangle about 7–8 inches wide.
- 6
Cut biscuits
Using a 2.75-inch (7 cm) round biscuit cutter or a drinking glass dipped in flour, press straight down into the dough without twisting to cut four biscuits. Gather scraps, press lightly (do not overwork) and cut remaining biscuits until you have four. Place biscuits on the prepared baking sheet so their sides touch slightly for taller biscuits, or spaced apart for crisper edges.
- 7
Brush and bake
Brush the tops of the biscuits lightly with the heavy cream. Bake in the preheated oven for 12–15 minutes, rotating the pan once halfway through, until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean. Baking time can vary slightly by oven; watch closely starting at 12 minutes.
- 8
Cool briefly
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack or serving. Serve warm with maple butter.
Maple Butter
- 9
Make maple butter
While the biscuits bake or cool, place the softened unsalted butter in a mixing bowl. Add the pure maple syrup, optional maple extract if using, and fine salt. Use a hand mixer or stand mixer on medium speed to beat until smooth, light, and spreadable, about 2–3 minutes. Scrape down the bowl once and beat another 20–30 seconds to fully incorporate.
- 10
Adjust and chill
Taste and adjust salt or maple syrup to preference. If the butter becomes too soft, chill it for 10–15 minutes to firm slightly so it holds shape when served. Spoon the maple butter into a small ramekin or keep in a covered container at room temperature for up to 4 hours or chilled for up to 5 days.
- 11
Serve
Serve the four warm biscuits with a generous portion of maple butter on the side or spread directly on split biscuits. Enjoy immediately.
