An incredibly flaky, crispy and flavorful biscuit!
Ingredients:
3 C All-purpose flour, plus more for dusting
3 T Granulated sugar
1 T Baking powder
1 t Kosher sea salt
½ t Baking soda
12 T Unsalted butter, diced
1¼ C Cold Buttermilk
½ C Pure Maple Syrup, 1 T per biscuit
Directions:
Line a baking sheet with parchment paper.
In a large bowl whisk together flour, sugar, baking powder, salt and baking soda.
Using a biscuit cutter, or your fingers, work cold diced butter into the flour mixture until it resembles coarse crumbs and still has some pea-sized butter pieces in it.
Stir in buttermilk with a large spoon just until dry ingredients are mostly moistened.
Turn the barely held together dough onto a very lightly floured surface.
With a rolling pin, roll dough into a circle about ½" thick.
(Tip #1)Fold in half so dough becomes 1" thick; repeat 3 more times.
With a 3" round cutter, without twisting, cut into (6) ½" thick sized rounds.
Gently pat the scraps together, lightly roll and cut into 2 more rounds.
(Tip # 2) Place rounds on prepared baking sheet; cover with plastic wrap and refrigerate for an hour.
Pre-heat oven to 425 degrees.
Remove rounds from refrigerator and take off plastic wrap.
(Tip #3) Using a spoon and 1 Tablespoon of maple syrup, top each of the rolls and gently rub onto each.
(Tip #4) Place rolls into oven and immediately reduce heat to 400 degrees.
Bake rolls on top rack of oven for 15-20 minutes, or until golden browned on top.
Watch biscuits tops carefully to make sure they don't burn.
Remove from oven, until cool enough to handle and slice horizontally with a serrated knife for sandwiches or leave whole as desired.
Recipe by My Sweet California Life at /homemade-mustard-and-maple-topped-ham-cheese-biscuits/