New Vermont Maple Syrup Biscuits Recipes

Steps:

• Preheat oven to 375^ and line a baking sheet with parchment paper.or spray a 8 -inch baking pan. --- In a small saucepan over medium heat blend together the first 4 ingredients, combine until smooth.
• In a large mixing bowl, whisk together 3 cups of the Bisquick, baking soda, baking powder and salt; add buttermilk and stir until just combine . Add the maple syrup mixture until a dough forms. Turn out onto floured surface and knead 8-10 times, adding 2 more cups of bisquick or more if, needed. Roll dough out to a 2 1/2 inch thickness and cut with a biscuit cutter or soup can. Arrange on parchment lined sheet. Bake for 25-30 minutes or until golden brown.Or spread in the 8-inch prepared pan and spread evenly. Or bake in sprayed muffin tins or bake in loaf pan . Bake for 40 minutes or until tested done with a toothpick and top is golden.(I doubled this recipe and spread in a 9 x 13- inch sprayed baking pan.) This double batch would also work in a bundt sprayed baking pan or in muffin pans, sprayed well.
• For soup can cutter or tuna can cutter.When contents have been used-Save can and- Remove paper from can wash with soap and water well. Store until needed again.

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

Steps:

• Mix together the first three ingredients. Melt 1/4 cup margarine and combine with the soymilk and vinegar. Pour the soymilk mixture into dry ingredients and mix well. May need to add extra soymilk if it's too dry.
• Form into 7 biscuits. To make maple syrup mixture add the maple syrup and 1/4 cup margarine together. Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern. Bake at 375 for 12-14 minutes.

Steps:

• In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans., Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm.