MAPLE SWIRL BISCUITS
Maple Swirl Biscuits
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside. In a large bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball.
- On a lightly floured surface, knead dough gently for 10 to 12 strokes. If desired, place dough between two pieces of parchment paper. Roll or pat dough into a 14x10-inch rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up in a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 tablespoons melted butter.
- Bake in the preheated oven for 18 to 20 minutes or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze. Maple Glaze
- In a small bowl combine powdered sugar and maple syrup. Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.
Nutrition Facts : Calories 428 kcal, Carbohydrate 62 g, Cholesterol 48 mg, Protein 5 g, SaturatedFat 11 g, Sodium 555 mg, Sugar 28 g, Fat 18 g, UnsaturatedFat 6 g
MAPLE SYRUP BISCUITS
Make and share this Maple Syrup Biscuits recipe from Food.com.
Provided by Vegan Freak
Categories Breads
Time 35m
Yield 7 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335.2, Fat 13.7, SaturatedFat 2.4, Sodium 870.6, Carbohydrate 48.9, Fiber 1.2, Sugar 18.4, Protein 4.6
PEAR MAPLE BISCUITS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
MAPLE-SWIRL BISCUITS
Here is a sure to be popular biscuit/bread side that's at home on a holiday table or for a Sunday brunch. No matter where you serve these they are going to disappear.
Provided by Annacia
Categories Quick Breads
Time 53m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside.
- In a large bowl combine flour, baking powder, baking soda, and salt.
- Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and add milk and maple syrup all at once.
- Using a fork, stir just until dough forms a ball.
- On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle.
- In a small bowl combine maple sugar and apple pie spice.
- Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins.
- Starting from a long side, roll up into a spiral, pinching seam to seal.
- Using a sharp knife, cut into 12 slices.
- Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 tablespoons melted butter.
- Bake for 18 to 20 minutes or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze.
- MAPLE GLAZE:.
- In a small bowl combine powdered sugar and maple syrup.
- Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.
Nutrition Facts : Calories 417.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 49.4, Sodium 587.2, Carbohydrate 57.9, Fiber 1.1, Sugar 23.4, Protein 5.3
MAPLE-PECAN COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Makes about 35
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 F.
- Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
- Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
- Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.
MAPLE APPLE SWIRL BREAD
This prize-winning bread is soft with a wonderful maple flavor. A swirl of sweet apple-cinnamon filling makes it especially delicious!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 18
Steps:
- Combine 2 cups flour and yeast in a large mixing bowl.
- Combine milk, maple syrup, butter, and salt in a saucepan. Heat until mixture reaches 120 to 130 degrees F (48 to 54 degrees C) and butter almost melts.
- Pour milk mixture over flour mixture. Add shredded apple, eggs, and maple flavoring. Beat with an electric mixer on medium-low speed for 30 seconds, scraping the sides of the bowl constantly. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining flour with a wooden spoon as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball.
- Place dough in a lightly greased bowl. Turn once to grease the surface. Cover; let rise in a warm place until doubled in size, about 45 minutes.
- Turn dough out on a lightly floured surface. Divide in half; cover and let rest for 10 minutes.
- Meanwhile, combine chopped apple, walnuts, brown sugar, and cinnamon for the filling.
- Lightly grease two 9x5-inch loaf pans. Roll 1 dough half into a 9x14-inch rectangle. Spread 1/2 of the softened butter on top; sprinkle with 1/2 of the filling. Roll each short end up towards the center. Place loaf, rolled side-up in 1 loaf pan. Repeat with remaining dough, butter, and filling.
- Cover loaves and let rise until almost doubled in size, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown and bottoms sound hollow when tapped, about 30 minutes. Cover loaves loosely with foil during the last 15 minutes to prevent overbrowning, if necessary. Remove from the pans and cool on wire racks.
- Combine powdered sugar, maple syrup, milk, and maple flavoring to make glaze. Drizzle over cooled loaves.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 53.3 g, Cholesterol 33.4 mg, Fat 7.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 2.9 g, Sodium 150.7 mg, Sugar 21.2 g
MAPLE CINNAMON BISCUITS
Pass around a basket of these oven-fresh biscuits for a memorable breakfast or brunch. Full of maple and cinnamon flavors, they're enhanced by a scattering of nuts. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 246 calories, Fat 11g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 334mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE-THYME BISCUITS
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
- In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
- In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
- Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
- Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
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