sugar moon biscuits

Sugar Moon Biscuits

It takes less than 30 minutes to make these buttery breads laced with maple syrup.

November 19, 2015

Makes about 18 biscuits

 2 cups all-purpose flour


2 cups unbleached whole wheat flour
2 cups white whole wheat flour
3 tablespoons baking powder
2 teaspoons table salt
½ pound (2 sticks) cold, unsalted butter, cut into ½" cubes
2 cups whole milk
¼ cup maple syrup
3 tablespoons butter, melted

1. Heat oven to 350 degrees. In a bowl, whisk together flours, baking powder, and salt.

2. Using two knives, cut cold butter into dry ingredients until pieces are pea-sized. Stir in milk and syrup until a dough just comes together. Adjust consistency, if needed, with additional flour or milk to make a sticky, shaggy dough.

3. Gather dough into a ball and turn out onto a lightly floured surface. Flatten to a disc, then roll into a ¾-inch-thick round. 

4. Using a 2½–3-inch biscuit cutter, cut out as many biscuits as you can. Gather the scraps, reroll, and cut out remaining biscuits. Transfer biscuits to a parchment-lined baking sheet. 

5. Brush tops with melted butter and bake until tall and golden, about 15 minutes. Serve with carrot-maple and red wine butters, if you like.