Maple Swirl Biscuits

Golden, sweet and delicious maple swirl biscuits. They have the consistency of a scone and the swirl of a cinnamon bun !

With fall fast approaching my eagerness to bake fall goodies has taken over. With that comes my love of apples, pears, gingerbread, and fluffy biscuits fresh from the oven. Maple syrup is a wonderful sweetener and a great way to liven up your typical biscuit. These ones have maple syrup both in the batter as well as in the glaze. Swirled to resemble that of a cinnamon bun, these biscuits are a refreshing change !

I was initially worried that rolling out the dough and then rolling it up into a log would be a challenge but on the contrary, the dough was amazing to work with. It wasn't crumbly and after a bit of kneading it was smooth and very easy to work with.

The filling is nothing more than butter, apple pie spice and raisins. I have always been a scone and biscuit fan but these really raised the bar. Light, flaky and perfectly sweetened - try them, you won't be disappointed.

LET'S GET BAKING !

Sliced and ready for the baking sheet

Drizzled with butter


Fresh from the oven

RECIPE:
*altered source: Maple Swirl Biscuits, Fall Baking, Better Homes and Gardens

WHAT YOU NEED

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter, grated
1 1/4 cups milk
1/4 cup pure maple syrup
1/2 cup maple sugar or granulated sugar
1 tablespoon apple pie spice (or sprinkle with cinnamon, nutmeg and allspice)
1/2 cup butter, softened
2/3 cup raisins
2 tablespoons butter, melted

GLAZE
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
1 teaspoon maple extract
2 tablespoons pure maple syrup
1 teaspoon milk or more to reach desired drizzle consistency

MAKE IT

PREHEAT oven to 375F
LINE a cookie sheet with parchment paper ensuring an overhang of paper on both short sides
IN LARGE BOWL, whisk together first 4 ingredients
ADD grated butter and blend in with fingers until resembles coarse crumbs
MAKE well in center and add milk and maple syrup
COMBINE with a fork until ball of dough forms
TRANSFER dough to a floured work surface
KNEAD gently 12 times
ROLL OUT to 14 x 10 inch rectangle
SPREAD softened butter over top of rolled dough
SPRINKLE with sugar, spices and scatter with raisins
ROLL out starting at a long side
CUT into 12 equal slices
ARRANGE on cookie sheet
DRIZZLE with melted butter
BAKE 18-22 minutes or until golden
GRASPING edges of parchment paper, transfer biscuits to cooling rack

MAKE DRIZZLE

COMBINE all glaze ingredient until smooth
DRIZZLE with spoon over warm biscuits

This are fantastic warm. To reheat, just pop in the microwave for 15 seconds on HIGH power.

ENJOY !