Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
- Yield: Makes 16
Source: The Martha Stewart Show, March 2010
- 1/2 cup maple syrup
- 3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
- 4 cups all-purpose flour, plus more for kneading
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 heaping teaspoon coarse salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
- 1 1/4 cup buttermilk, well shaken
- Butter, for serving
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.