Buttery Maple-Thyme Biscuits – a delicious recipe with thyme, maple syrup, flour, baking powder, salt, cold unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, cover the thyme sprigs with the maple syrup and simmer over moderate heat for 1 minute; set aside.
2
In a large bowl, whisk the flour with the baking powder, table salt and chopped thyme.
3
Cut in the butter until it's pea-size.
4
Make a well in the center and pour in the milk.
5
Stir with a fork until the dough is evenly moistened; turn out onto a lightly floured work surface and gather into a ball.
6
Roll out the dough 3/4 inch thick.
7
Using a floured 2 3/4-inch round cookie cutter, stamp out the biscuits as close together as possible.
8
Press the scraps together and stamp out more biscuits.
9
Transfer the biscuits to a parchment paper-lined baking sheet and refrigerate for 30 minutes.
10
Preheat the oven to 400.
11
Brush the biscuits with the maple glaze and sprinkle with sea salt.
12
Bake in the upper third of the oven for 20 minutes, or until golden.
13
Serve warm.
671
kcal
Calories
37
g
Fat
78
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 thyme sprigs plus 1 teaspoon coarsely chopped thyme, 1/4 cup pure maple syrup, 2 1/4 cups all-purpose flour, plus more for dusting, 1 tablespoon baking powder, and more.
Yes, Buttery Maple-Thyme Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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