While I was away for Thanksgiving weekend a family member gave me a bottle of maple syrup that they bottled themselves. Nothing beats local maple syrup! I could probably come up with a dozen dessert recipes using maple syrup because it really is one of my favourite indulgences. If you live in Ontario, Quebec or Vermont you have no excuse – stop buying “maple” syrup (or even worse – table syrup – gah!) at the grocery store and get it from a local producer. Trust me, you will thank me.
2 cups Red Fife flour
2 cups white flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cold butter cut into cubes
1 cup milk
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 cup butter, softened
1/2 cup walnuts, chopped (optional)
3/4 cup cream cheese, softened
2 tsp maple syrup
1. Preheat oven to 375. Line two baking sheets with parchment paper. In a food processor combine both flours, baking powder, baking soda, and salt. Pulse to combine. Add 1/2 cup cold butter cubes and mix until combined. Add milk and maple syrup, process until dough forms a ball.
2. Remove dough from processor and knead it into a ball. Place dough between two pieces of parchment paper. Roll or pat dough into a 14×10-inch rectangle.
3. In a small bowl combine brown sugar, cinnamon, nutmeg and allspice.
4. Spread dough with 1/4 cup softened butter then sprinkle with the sugar-spice mixture. Top with walnuts. Starting from a long side, roll up into a spiral. Press down on the seam to seal. Using a sharp knife, cut into slices about 3/4 inch thick (mine made 18 slices). Arrange slices on baking sheets. Bake for 18 to 20 minutes or until dough is cooked through.
5. Meanwhile, combine cream cheese and 2 tsp maple syrup to make frosting. Stir until smooth.
6. Remove biscuits from oven and let cool a couple of minutes. Spread with frosting.
Adapted from Better Homes and Gardens