If I could give this recipe endless stars, I would. It’s that good. This maple buttermilk biscuit recipe comes from a cookbook I’ve been wanting to cook from forever, Chrissy Teigen’s Cravings, and it did not disappoint. These biscuits are surprisingly easy-ish to make, perfectly tender on the inside, and just sweet enough thanks to the maple syrup. I served them warm, straight from the oven, and they disappeared almost instantly (both at my house and my parents). Whether you’re making them for a weekend brunch, a holiday breakfast, or just because, these biscuits are a guaranteed crowd-pleaser and absolutely worth the hype.
What I loved most about this recipe is how foolproof it feels. You don’t need any fancy equipment or special techniques. It only requires a few simple ingredients and a little time. The dough comes together quickly, and the result is a biscuit that feels both comforting and a little special. The subtle maple flavor paired with tangy buttermilk makes them perfect on their own, but they’re also incredible with a swipe of butter or a drizzle of extra maple syrup. This is one of those recipes I know I’ll be coming back to again and again.
Recipe
Biscuit Ingredients
1 stick (4 oz) unsalted butter, very cold, cubed
3 cups + 2 tbsp all-purpose flour (plus more for kneading)
1 tbsp baking powder
1 tsp sugar
1 tsp kosher salt
½ tsp baking soda
1½ cups buttermilk, shaken
For the Maple Cream
6 tbsp heavy cream
3 tbsp maple syrup
1 tsp kosher salt
Maple Glaze Ingredients
6 tbsp heavy cream
3 tbsp maple syrup
1 tsp kosher salt
Instructions
Preheat oven to 425°F
Make the Maple Cream by whisking heavy cream, maple syrup, and
salt together in a bowl. Set aside.
Toss butter cubes with 2 tbsp flour and freeze for 5 minutes.
In a food processor, combine flour, baking powder, sugar, salt, and
baking soda.
Pulse in butter until pea-sized pieces remain.
Transfer to a bowl and gently stir in buttermilk until just combined.
Do not overmix!
Turn dough onto a floured surface. Knead gently 3–4 times, folding
and turning 90° each time.
Pat into an 8-inch square, 1 inch thick. Cut into 9 squares.
Arrange biscuits close together on a baking sheet. Brush tops with
maple cream.
Bake until golden, about 20 minutes, brushing again with maple
cream 1 minute before removing.
Serve the biscuits warm, with extra maple cream on the side for dipping.
Enjoy!
*This recipe is adapted from Pull-Apart Buttermilk Biscuits with Sausage Gravy in Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen (Clarkson Potter, 2016).
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