Savoury Maple Biscuits

A friend of ours once made us amazing biscuits using our ‘Maple Mustard Hamonizer’ – obviously I am going to try to recreate that delicious moment while in social distancing mode!

This was inspired by a buttermilk biscuit recipe from the Cooks Illustrated Baking cookbook. I am not a huge fan of buying buttermilk as it usually goes to waste, so we used a mixture of whole milk and vinegar instead. As well as incorporated some of our ‘Maple Mustard Hamonizer’ and added a bit more salt. Allow these bad boys to brown up nicely in the oven, the crunchy top is the best part of these biscuits!

Savoury Maple Biscuits

Category

Appetizers

Maple Mustard Hamonizer

Savoury Maple Biscuits

Ingredients

  • 2 cups (10 oz) all purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp Big Cove Foods ‘Maple Mustard Hamonizer’ spice blend, divided

  • 1 tsp salt

  • 1 cup whole milk

  • 1 tbsp white vinegar

  • 8 tbsp unsalted butter, plus 2 tbsp, melted and cooled slightly

Directions

  1. Preheat the oven to 475°F and line a baking sheet with parchment paper.

  2. In a small bowl, mix together the milk and vinegar. Keep refrigerated until ready to use.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, ‘Maple Mustard Hamonizer’ and salt. Set aside.

  4. In a separate bowl, mix together the milk and 8 tbsp of the melted butter. Stir until you see small clumps start to form.

  5. Add the milk mixture to the flour and gently stirring with a spatula until just combined.

  6. Using a 1/4 cup measuring cup, greased with butter or cooking spray, scoop your batter and drop it on the pan, making sure to leave at least 1 1/2″ space between the biscuits. Bake until the tops get nice and browned – it’s the best part so don’t get too eager to pull them out.

  7. While biscuits are baking, melt the remaining 2 tbsp of butter in a small ramekin and stir in the remaining 1 tsp of ‘Maple Mustard Hamonizer’.

  8. When the biscuits are finished, move them to a cooling rack. While still warm, brush the tops with the butter mixture. Allow to cool slightly, cause nothing is better than a warm biscuit.

Leave a comment

Your email address will not be published. Required fields are marked *

Please note, comments must be approved before they are published

Other Recipes

Easy Red Rub Chickpeas
Honey Ginger Chicken Wings