Maple Syrup Biscuits Food

MAPLE-BACON BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
• Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter.
• Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky.
• Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
• Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.

MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

MAPLE BACON CHEDDAR BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter. Serve biscuits warm, brushed with the maple-butter mixture.

MAPLE PECAN BISCUITS

Steps:

• Preheat oven to 400°F.
• Grease a cookie sheet with cooking spray.
• Mix flour, sugar, baking powder and salt in a bowl.
• Cut in shortening until the mixture is like fine crumbs.
• Add the pecans.
• Combine the milk and maple flavor in another bowl; mix well.
• Add to the flour mixture; stir just until moistened.
• Drop the dough by spoonfuls on the cookie sheet.
• Bake 10-12 minutes or until the biscuits are light golden brown.
• Remove to a wire rack placed over wax paper.
• Combine all glaze ingredients and drizzle over the biscuits.

MAPLE OATMEAL BISCUITS

Steps:

• Preheat the oven to 415 degrees. Prepare a baking sheet with a sheet of parchment paper.
• Combine the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the oats. Use a pastry cutter or the back of a fork to cut the butter into the dry ingredients until it is reduced to pea-sized clumps.
• In a separate bowl, combine the milk and maple syrup. Pour the mixture into the dry ingredients and butter and fold just until combined.
• Turn the mixture out onto a floured surface. Gently pat together, but be careful not to overwork. Pat out to 1" thickness and then fold in thirds like a letter. Rotate the dough 90 degrees and then repeat this patting and folding process. Repeat once more for a total of 3 sets of folds. Pat the dough out to 1" thickness and use a floured biscuit cutter to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits.
• Combine the melted butter and remaining maple syrup together and brush over the tops of the biscuits. Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown.

MAPLE CINNAMON BISCUITS

Steps:

• In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans., Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

MAPLE SYRUP BISCUITS

Steps:

• Mix together the first three ingredients. Melt 1/4 cup margarine and combine with the soymilk and vinegar. Pour the soymilk mixture into dry ingredients and mix well. May need to add extra soymilk if it's too dry.
• Form into 7 biscuits. To make maple syrup mixture add the maple syrup and 1/4 cup margarine together. Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern. Bake at 375 for 12-14 minutes.

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

GOLDEN SYRUP BISCUITS

Steps:

• Turn your oven up to 150°C (gas mark 2) and grease a baking tray ready to put the biscuits on. Place to one side.
• Place the butter and syrup into a saucepan and heat into a liquid then leave to cool in a safe place.
• Once reasonably cool, pour into a glass bowl and add the raising flour, vanilla essence and baking soda.
• Place in the fridge for at least an hour to become thicker then take out. Once taken out, sprinkle some plain flour over a flat surface.
• Check that the mixture is thick enough to roll, if not, add some plain flour.
• Take the mixture out and roll around and knead slightly with fists to stop it sticking, then roll out to about 3 to 5 mm thick and cut into biscuit shapes.
• Place the biscuits on the greased tin and bake for about twenty minutes. Take out at the twenty minute mark and check its cooking well, then cook for another ten minutes , supervising the cooking.
• Once golden brown, take the biscuits out and cool in the tray until cool enough to place onto a cooling rack until cold, then eat or store in a sealed box. Yum!!!