Food recipes
Maple-Swirl Biscuits
Maple-Swirl Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, without salt milk...
Maple-Swirl Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, granulated
apples, raw, with skin
butter, without salt
raisins, seeded
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 375 degrees F.
Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside.
In a large bowl combine flour, baking powder, baking soda, and salt.
Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and add milk and maple syrup all at once.
Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes.
Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle.
In a small bowl combine maple sugar and apple pie spice.
Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins.
Starting from a long side, roll up into a spiral, pinching seam to seal.
Using a sharp knife, cut into 12 slices.
Arrange slices, cut sides down, in prepared pan.
Drizzle with the 2 tablespoons melted butter.
Bake for 18 to 20 minutes or until golden.
Using edges of parchment paper, lift from pan to a wire rack.
Cool slightly.
Drizzle with Maple Glaze.
MAPLE GLAZE:.
In a small bowl combine powdered sugar and maple syrup.
Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, granulated
apples, raw, with skin
butter, without salt
raisins, seeded
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 375 degrees F.
Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside.
In a large bowl combine flour, baking powder, baking soda, and salt.
Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and add milk and maple syrup all at once.
Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes.
Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle.
In a small bowl combine maple sugar and apple pie spice.
Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins.
Starting from a long side, roll up into a spiral, pinching seam to seal.
Using a sharp knife, cut into 12 slices.
Arrange slices, cut sides down, in prepared pan.
Drizzle with the 2 tablespoons melted butter.
Bake for 18 to 20 minutes or until golden.
Using edges of parchment paper, lift from pan to a wire rack.
Cool slightly.
Drizzle with Maple Glaze.
MAPLE GLAZE:.
In a small bowl combine powdered sugar and maple syrup.
Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.