Maple Whole Wheat Biscuits + Maple Butter

January 14, 2018

These Maple Whole Wheat Biscuits are soft, perfectly-sized, and have a hint of sweetness that will leave you eating them for breakfast or as a side dish during lunch or dinner. Paired with a deliciously creamy Maple Butter, these biscuits are a sure treat. Whipped together in less than 30 minutes and is so easy to make. Vegan option available.

Maple Whole Wheat Biscuits + Maple Butter

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!

Maple Whole Wheat Biscuits + Maple Butter

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:

GINGERBREAD CINNAMON ROLLS + MAPLE CREAM CHEESE FROSTING

MAPLE VEGAN PUMPKIN PIE

STICKY TERIYAKI + MAPLE CAULIFLOWER (VEGAN)

SALAD: MAPLE WALNUT + PECAN ENCRUSTED SALMON

Maple Butter Recipe:

  • 1 cup of unsalted butter, at room temperature
  • 4 Tbsps organic maple syrup
  • 1/2 tsp cinnamon

DIRECTIONS: In the bowl of an an electric mixer, beat together the butter, maple syrup and cinnamon until completely fluffy. Immediately place mixture in a tightly sealed container (or mason jar if preferred), cover and chill in the refrigerator until ready to use. Serve at room temperature (by leaving it out for a few minutes until softened a bit).

STORAGE: **Can be stored for up to 1 week**

Maple Whole Wheat Biscuits + Maple Butter

Four Health Benefits of Maple Syrup?

  • Acts as an Antioxidant.
  • It improves Heart Health.
  • It improves Male Reproductive Health.
  • It strengthens Our Immune System.

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

NO-BAKE CACAO DATE LOADED ENERGY BARS

Why I Love Using Maple Syrup or Agave as a Sweetener.

When it comes to both syrups, I often use them interchangeably, although I love to use pure maple syrup mostly. Agave is said to have a lower glycemic index, which makes it perfect for those with diabetes. On the other hand, pure Maple syrup has tons of antioxidants because it comes directly from a plant’s sap.

Maple Whole Wheat Biscuits + Maple Butter

Now let’s dig right into this recipe, shall we?

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 wet ingredients  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 ball is neatly created.

Pat out to 1” thickness and then fold in thirds (folding in on each side). Firmly flatten the dough out (best if hands are used instead of a rolling pin or anything) 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 in a small bowl 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.

Remove from oven and let cool slightly (about 5 minutes).

To serve, slice biscuit in half, add Maple Butter (if desired) and enjoy.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Maple Whole wheat Biscuits or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Maple Whole Wheat Biscuits + Maple Butter

Maple Whole Wheat Biscuits + Maple Butter

Maple Whole Wheat Biscuits

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
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Ingredients

  • 1 1/2 cups organic All-Purpose Flour (I use Bob's Red Mill)
  • 1 1/2 cups organic Whole Wheat Pastry Flour (I use Bob's Red Mill)
  • 1/4 cup organic brown sugar
  • 2 1/2 tsps baking powder
  • 1 tsp sea salt
  • 1/2 cup unsalted butter + 3 Tbsps, cold + cubed (See Notes!)
  • 1 cup Almond milk (You can use your favorite plant-based milk)
  • 1/3 cup pure maple syrup
  • 2 Tbsps dried parsley
  • 2 Tbsps unsalted butter, melted (For Tops of Biscuits)
  • 2 Tbsps pure maple syrup (For Tops of Biscuits)

Other:

  • Maple Butter, optional (See Notes!)

Instructions

  • 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 wet ingredients  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 ball is neatly created.
  • Pat out to 1” thickness and then fold in thirds (folding in on each side). Firmly flatten the dough out (best if hands are used instead of a rolling pin or anything) 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 in a small bowl 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.
  • Remove from oven and let cool slightly (about 5 minutes).
  • To serve, slice biscuit in half, add Maple Butter (if desired) and enjoy.
  • Bon Appetite!

Tips & Tricks

STORAGE: Leftover biscuits can be stored in a tightly sealed container for 1-2 days. Best if re-heated + toasted in a toaster oven or conventional oven.

Maple Butter Recipe:

  • 1 cup of unsalted butter, at room temperature
  • 4 Tbsps organic maple syrup
  • 1/2 tsp cinnamon
DIRECTIONS: In the bowl of an an electric mixer, beat together the butter, maple syrup and cinnamon until completely fluffy. Immediately place mixture in a tightly sealed container (or mason jar if preferred), cover and chill in the refrigerator until ready to use. Serve at room temperature (by leaving it out for a few minutes until softened a bit).
UNSALTED BUTTER: Be sure to use very cold butter and milk to ensure that biscuits rise well and are their flakiest! 
CUTTING: When cutting biscuits using a biscuit cutter, be sure that cutter is very sharp. This prevents any need to rotate or wiggle when lifting out shape. 
VEGAN VERSION: To make these biscuits vegan, simply substitute butter for vegan buttery sticks. These Buttery Sticks from Earths Balance are my faves! 
INSPIRATION: Recipe for these biscuits were inspired by Katie from the Wood + Spoon.

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Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Maple Whole Wheat Biscuits + Maple Butter.

 

ORCHIDS + SWEET TEA

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  1. Ah, these biscuits are amazing. I can eat them with my jam or just the way they are with a glass of cold milk – that would certainly make my day! 🙂