These Maple Whole wheat Biscuits are soft, perfectly-sized, and have a hint of sweetness that will leave you eating them for breakfast, lunch, or dinner. Paired with Maple Butter, these biscuits are a sure treat. This recipe comes together in less than 30 minutes and it’s so easy to make, that your temptation to make additional batches won’t be hard at all to do.
Are you a lover of Maple syrup? Me too. I’m not sure if it’s a Southern thing, but everything tastes better with maple syrup to me. Haha. Moreover, the organic REAL maple syrup is SO much better.
Anyway, with the onset of this Snow blizzard that has been plastered all over the news here in NYC, I wanted to make something comforting. Biscuits are something that can be eaten ANY time of the day and these surely hold true to that. Much like any kind of crust-like dough, the first steps include grinding medium chunks of cold butter into your flour (I use a fork if you don’t have a pastry blender tool) until they resemble ‘peas’.
Once you’ve overcome that step, everything else is seamless. As a great side note: I used a secret ingredient in this recipe (dried parsley) and it really gives a slight freshness to these biscuits. Fresh herbs always add a nice touch to any dish in my opinion, even sweet ones!
This month my husband and I celebrated 7 years of marriage (Jan. 3rd) and it truly was something special. Although we didn’t do anything out of the ordinary for our Anniversary day, it surely was nice to just spend some quality time outside of working. Luckily, we are best friends first, therefore, everyday feels like “our day”. Haha.
Now back to these biscuits…..if you’re a lover of maple syrup, like me, then I’ve curated a few ‘maple infused’ recipes also on Orchids + Sweet Tea so that you can reward your sweet tooth some more:
Maple Butter Recipe:
- 1 cup of unsalted butter, at room temperature
- 4 Tbsps organic maple syrup
- 1/2 tsp cinnamon
In a mixing bowl of an electric mixer, beat together the butter, maple syrup and cinnamon until completely fluffy. Place in a container, cover and chill in the refrigerator until ready to use. Serve at room temperature. **Can be stored for up to 1 week**
Surprising health benefits of Maple Syrup:
- Maple syrup acts as an Antioxidant.
- It improves Heart Health.
- It improves Male Reproductive Health.
- It strengthens Our Immune System.
So, It’s completely OK to indulge in a little Maple Syrup. Just remember that everything in moderation is key! Enjoy the recipe for these Maple Whole Wheat Biscuits + Maple Butter below.
Maple Whole Wheat Biscuits
These Maple Whole wheat Biscuits are soft, perfectly-sized, and have a hint of sweetness that will leave you eating them for breakfast, lunch, or dinner. Paired with Maple Butter, these biscuits are a sure treat. This recipe comes together in less than 30 minutes and it's so easy to make, that your temptation to make additional batches won't be hard at all to do.
- 1 1/2 cups Organic All-Purpose Flour (I used Bob's Red Mill)
- 1 1/2 cups Whole Wheat Pastry Flour (I used Bob's Red Mill)
- 1/3 cup brown sugar
- 2 1/2 tsps baking powder
- 1 tsp sea salt
- 11 Tbsps unsalted butter (cold + diced)
- 1 cup milk (I used coconut milk)
- 1/2 cup organic maple syrup
- 2 Tbsps dried parsley
For Top of Biscuits:
- 2 Tbsps butter, melted
- 2 Tbsps maple syrup
Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.
Combine the all-purpose flour, wheat flour, brown sugar, baking powder, salt, and dried parsley in a large bowl. Next, use a pastry cutter (or two forks) to cut the butter into the dry ingredients until it is reduced to pea-sized pieces.
In a separate bowl, combine the milk and maple syrup and whisk until well incorporated. Then pour the mixture into the dry ingredients and fold just until well combined.
Place the dough onto a floured surface and gently pat together until a big dough is neatly created. Pat out to 1” thickness and then fold in thirds (folding in on each side). Pat the dough out to 1” thickness and use a floured biscuit cutter (or 1/2 cup sized measuring cup) to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits. Repeat until all dough is used.
Combine the melted butter and 2 Tbsps of maple syrup together and brush over the tops of the biscuits. Bake in the pre-heated oven for about 15 minutes, or until the tops are golden brown.
Be sure to use very cold butter and milk to ensure that biscuits rise well.
Maple Whole Wheat Biscuits + Maple Butter anyone?