There are so many things to love about traveling to Vermont. My family has taken many fall trips to the state and love the scenic drive with fall foliage and quaint New England towns along the way. We always talk about the Maple Biscuits we have enjoyed at August First bakery and every time we visit, they are always on the list for Saturday morning breakfast.
We have been experiencing some cold and very rainy days here in Connecticut and I felt like baking something to enjoy straight out of the warm oven. Although I would never expect to recreate the amazing August First Bakery biscuits exactly, I loved the maple glaze on the top and thought biscuits would be perfect on a rainy cold day. This recipe couldn’t be easier to mix up, cut and add to a heated cast iron skillet. If you don’t have a cast iron skillet you can certainly add the biscuits to a parchment lined quarter sheet pan. My kitchen helper was so comfortable pouring the ingredients into the food processor that he wanted to handle the photography portion of this post too! (see photos below) Love it! I incorporated the food processor to minimize the mess with my kitchen helper, but try not to over mix the dough. Otherwise the traditional method of a bowl, pastry cutter will turn out perfect biscuits too.
Enjoy these Maple Biscuits just as they are or split in two, toast with butter and build the ultimate breakfast sandwich. There are lots of delicious options to choose from.
How do you enjoy eating a biscuit? With jam, butter or as a breakfast sandwich bread? Leave a comment below
Recipe Source: Mom On Timeout
Make and Taste 