Buttery Maple-Thyme Biscuits
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: makes 8 biscuits
Maple syrup makes these biscuits wonderfully rich and enticingly sweet.
- 2 thyme sprigs plus 1 teaspoon coarsely chopped thyme
- 1/4 cup pure maple syrup
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 1 tablespoon milk
- Coarse sea salt
- In a small saucepan, cover the thyme sprigs with the maple syrup and simmer over moderate heat for 1 minute; set aside.
- In a large bowl, whisk the flour with the baking powder, table salt and chopped thyme. Cut in the butter until it's pea-size. Make a well in the center and pour in the milk. Stir with a fork until the dough is evenly moistened; turn out onto a lightly floured work surface and gather into a ball.
- Roll out the dough 3/4 inch thick. Using a floured 2 3/4-inch round cookie cutter, stamp out the biscuits as close together as possible. Press the scraps together and stamp out more biscuits. Transfer the biscuits to a parchment paper-lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 400°. Brush the biscuits with the maple glaze and sprinkle with sea salt. Bake in the upper third of the oven for 20 minutes, or until golden. Serve warm.
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Congratulations to Mei Lin, winner of Top Chef Season 12.