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 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.
Servings 12 Biscuits
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!
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
- 1/2 tsp cinnamon