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Maple Cinnamon Biscuits

 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
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons cinnamon-sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 1/2 cup maple syrup
  • 1/2 cup finely chopped pecans
  • 2 tablespoons 2% milk

Directions

  • 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.
  • Yield: 1 dozen.