Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
- 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.
SourceThe Martha Stewart Show, March 2010