sugar moon biscuits
PHOTOGRAPH BY JASON VARNEY

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

Advertisement
Advertisement

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.

Comments