Flaky, tender biscuits with a sweet, glossy maple glaze.
These Maple Glazed Biscuits are a delightful treat, combining the flaky texture of a biscuit with the sweet, sticky goodness of a maple glaze. Perfect for breakfast or a cozy afternoon snack.
Why you'll want it now — The perfect blend of buttery biscuits and sweet maple glaze makes these a crave-worthy breakfast treat.
Why this recipe works
The combination of butter and buttermilk in the dough ensures a tender, flaky biscuit, while the maple glaze adds a sweet, glossy finish that makes these biscuits truly irresistible.
Equipment
Mixing bowls
Pastry cutter or food processor
Baking sheet
Parchment paper
Cooling rack
How to make it
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
Add the buttermilk and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently until it comes together.
Roll out the dough to about 1/2 inch (1.3 cm) thick. Cut into 12 squares or rounds.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until the tops are golden brown.
While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, maple syrup, melted butter, and vanilla extract until smooth.
Once the biscuits are done, transfer them to a cooling rack and immediately drizzle with the maple glaze.
Enjoy these maple glazed biscuits with a warm cup of coffee or tea for a comforting start to your day.
How you'll know it's ready
The biscuits are ready when their tops are golden brown and they feel firm to the touch.
Convection oven? (and if you don't have one)
For standard ovens, the temperature and time are perfect as written. If using a convection oven, lower the temperature by 25°F and start checking a few minutes early.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, coating each biscuit evenly.
Troubleshooting
If the biscuits are too dry, ensure your butter is cold and do not overmix the dough.
For a thicker glaze, add more powdered sugar until the desired consistency is reached.
If the glaze is too thin, let it sit for a few minutes to thicken slightly before drizzling.
If the biscuits spread too much, make sure the dough is not too warm before baking.
Storage
Store glazed biscuits in an airtight container at room temperature for up to 2 days. Reheat in a warm oven if desired.
Make ahead
Prepare the biscuit dough ahead of time and refrigerate for up to 2 days. Bake fresh when ready to serve.
Variations
Add a pinch of cinnamon to the glaze for a spiced twist.
Substitute honey for maple syrup for a different flavor profile.
Include chopped nuts in the glaze for added texture.
Frequently asked questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar to the milk and letting it sit for 5 minutes.
How do I make sure my biscuits are flaky?
Ensure your butter is cold and do not overwork the dough. These steps help create layers for a flaky texture.
Can I freeze the biscuits?
Yes, you can freeze the unbaked biscuit dough. Bake directly from frozen, adding a few extra minutes to the baking time.
What if I don't have a pastry cutter?
You can use two knives or a food processor to cut the butter into the flour mixture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
