Maple Whole Wheat Biscuits

5 from 6 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch, Side Dish

Keyword: baked, biscuits, breakfast, brunch, classic, easy, healthy, indulge, maple, pastry, plant-based, recipe, sweet, whole wheat

Servings: Biscuits

Calories: 247kcal

Author: Shanika

Ingredients

1 ½ cups organic All-Purpose Flour (I use Bob's Red Mill)
1 ½ cups organic Whole Wheat Pastry Flour (I use Bob's Red Mill)
¼ cup organic brown sugar
2 ½ tsps baking powder
1 teaspoon sea salt
½ cup unsalted butter + 3 Tbsps, cold + cubed (See Notes!)
1 cup Almond milk (You can use your favorite plant-based milk)
⅓ 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!)

US Customary - Metric

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 ½ 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!

Notes

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
½ teaspoon 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.

Nutrition