Maple Sugar Biscuits

Ingredients

• 250 g (2 cups)plain flour
• 12 g (1 tablespoon)granulated maple sugar
• 12 g (1 tablespoon)baking powder
• 2.5 g (½ teaspoon; reduce to 1.25 g/¼ teaspoon if using salted butter)salt
• 70 g (5 tablespoons)cold butter, cut into small pieces, salted or unsalted
• 180 ml (¾ cup)whole milk, or 2% milk if necessary
• 85 g (6 tablespoons)butter, at room temperature
• 200 g (1 cup)granulated maple sugar

Instructions

1. 1

   Prepare the oven

   Heat the oven to 204°C (400°F) on the regular bake setting, not fan-assisted, with a rack in the centre. Lightly grease 12 muffin cups and place the tin on a baking sheet; set aside.

2. 2

   Make the dough

   Whisk the flour, 1 tablespoon of maple sugar, baking powder and salt in a large bowl. Cut in the cold butter with a pastry cutter or two knives until the mixture resembles coarse meal, with some pea-sized pieces of butter remaining. Add the milk and stir with a fork until a shaggy dough forms. On a lightly floured surface, gently knead the dough 8 to 10 times with floured hands.

3. 3

   Add maple butter

   On a lightly floured surface, roll the dough with a floured rolling pin into a rectangle measuring 33 × 28 cm (13 × 11 inches). Spread the softened butter evenly over it, then scatter the remaining maple sugar across the surface. Press the sugar firmly with your palm to help it adhere to the butter.

4. 4

   Shape the rolls

   Starting from one long side, roll the dough tightly, jelly-roll style. Trim a little from both ends to neaten the roll, then cut it with a sharp knife into 10 to 12 slices, about 2.5 cm (1 inch) wide. Set the slices cut-side down in the prepared muffin cups. Gather any maple sugar from the work surface and sprinkle it over the rolls. Half-fill any empty muffin cups with water for even cooking.

5. 5

   Bake until golden

   Bake the muffin tin on its baking sheet in the preheated oven, until the rolls are puffed and golden, about 18 to 20 minutes. Leave them in the tin for 10 to 15 minutes, then transfer to a rack to cool further.

What are maple sugar biscuits?

American biscuits are quick breads leavened with baking powder, rather than yeast. This version takes that familiar tender dough and rolls it around butter and maple sugar, creating a sweet, layered bake.

The method borrows the rolled shape of a cinnamon roll, while keeping the biscuit dough simple and quick to mix. Baking the slices in muffin cups helps them hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 3g protein, 24g carbs, 13g fat.

The flour and maple sugar provide most of the carbohydrates, while the butter contributes most of the fat. Milk and flour provide a little protein, but these are primarily a sweet, buttery bake; pair a biscuit with yoghurt or eggs and fruit for a more balanced plate.

Choosing the ingredients

Maple sugar: Granulated maple sugar flavours both the dough and the filling. The smaller amount in the dough is distinct from the larger amount sprinkled over the butter.

Butter: Cold butter is cut into the flour for a crumbly, flaky dough; softened butter is spread on the rolled dough to help the filling stick. If your butter is salted, use the reduced salt amount specified.

Keep the dough light

Cold butter: Work it into the flour until you have coarse crumbs with a few pea-sized pieces still visible. Those pieces help create a flaky texture, so avoid blending the mixture until completely smooth.

Gentle mixing: Stir in the milk just until a shaggy dough forms, then knead only 8 to 10 times. Too much handling can make the biscuits firm.

Roll and fill evenly

Even rectangle: Roll the dough to about 33 × 28 cm so the filling can be spread across the surface. Keep the worktop and rolling pin lightly floured to prevent sticking.

Secure the sugar: Press the maple sugar into the softened butter before rolling. Roll from a long side and keep the roll snug so the slices hold together.

Check for doneness

Colour and shape: The rolls should look puffed and golden after about 18 to 20 minutes. Start checking near the beginning of that window, as ovens can vary.

Resting: Leave the biscuits in the muffin tin for 10 to 15 minutes before moving them to a rack. The short rest helps them set and makes them easier to lift out.

Serve and share

These biscuits are sweet enough to serve on their own with tea or coffee. For a more substantial breakfast or brunch, pair one with plain yoghurt and fresh fruit.

The recipe makes 10 to 12 slices, depending on how the roll is cut. Use the muffin cups to keep the slices upright, and place the tin on a baking sheet to catch any filling that bubbles over.

Recipe notes & tips

• Keep the butter for the dough cold and cut it into small pieces before mixing.
• Use a light hand when kneading; 8 to 10 turns are enough.
• Flour the rolling pin and work surface lightly to help roll the dough without sticking.
• Press the maple sugar into the butter before rolling up the dough.
• Place the muffin tin on a baking sheet to catch any maple sugar that bubbles over.
• Half-fill unused muffin cups with water as directed for even cooking.

Variations

• Use 2% milk: Swap it for whole milk if that is what you have on hand.
• Choose salted butter: Reduce the salt in the dough to ¼ teaspoon.
• Change the sugar: Use a maple sugar substitute as suggested in the source recipe's notes.
• Make smaller slices: Cut the roll into 12 pieces for more, smaller biscuits.
• Serve with fruit: Add fresh fruit alongside for a bright contrast to the buttery rolls.

Common mistakes to avoid

• Warming the dough butter: Keep it cold so small pieces remain in the flour mixture.
• Overworking the dough: Knead only 8 to 10 times to help keep the biscuits tender.
• Skipping the sugar press: Press the maple sugar into the butter so it adheres before rolling.
• Cutting with a blunt knife: Use a sharp knife to slice the roll without squashing it.
• Leaving out the baking sheet: Set the muffin tin on a sheet to catch any bubbling filling.
• Moving them too soon: Let the rolls rest in the tin for 10 to 15 minutes before transferring.

How to store

Once cool, store the biscuits in an airtight container at room temperature and eat within 2 days. Rewarm briefly in a low oven until just warm; avoid overheating, which can dry them out.

Frequently asked questions