Maple Cream Biscuits
2 cups flour
1 Tbsp. baking powder
3/4 tsp. salt
4 Tbsp. butter
3/4 c. heavy cream (at room temperature)
1/4 c. maple syrup
2 Tbsp. butter
2 Tbsp. maple syrup
Preheat oven to 425°.
Combine dry ingredients in a medium mixing bowl; set aside.
Using a pastry blender, cut butter into flour mixture until it resembles fine crumbs.
Blend the heavy cream with 1/4 cup maple syrup.
Add the cream mixture to the dry ingredients. Stir until dough starts to form.
Knead four to five times.
Pat or roll out to 3/4 inch thick.
Cut with a biscuit cutter and place on ungreased baking sheet.
Melt 2 Tbsp. butter in microwave and the 2 Tbsp. maple syrup.
Brush the butter/syrup mixture onto tops of biscuits with pastry brush.
Bake approximately 12-15 minutes.