Laura Hardie

Maple Syrup Biscuits – A Classic Vermont Dessert

Maple desserts are a staple in a Vermonter’s diet. As a kid, we would often have maple biscuits. It doesn’t sound that exciting, but it really is. This isn’t a savory maple flavored biscuit, but instead it’s a sweet biscuit with gooey maple syrup running all over it. It’s definitely for dessert, not dinner!

The recipe (shared below) that my Mom uses is from the 1998 Vermont Maple Festival cookbook . The Vermont Maple Festival is still going strong, and is now in it’s 51st year. It’s truly a one of a kind experience where you can indulge in endless maple treats and learn about the history of maple in Vermont. It’s hard to decide between the maple creemees, donuts, cotton candy, sugar on snow, pie, popcorn, fudge, and the list goes on! For the grown-ups – there is maple wine, beer and spirits too.

When you enjoy maple products, you’re supporting local farmers who make Vermont maple syrup – many who are also dairy farmers, like my family.

Freshly bottled syrup at my family’s sugarhouse in Milton, Vermont.

The land that my family cares for as part of their dairy farm has over 5,700 maple trees on 106 acres that are tapped for sap to make syrup. My brother, Eric, does a lot of the tapping of the trees – which is the process of putting little spouts into each of the trees before the sap starts flowing out of the tree in the spring.

 

 

And now, for the best part, the recipe!

Maple Syrup Biscuits

Ingredients:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Sift dry ingredients together. Cut in shortening. Stir in milk. Form into ball. Roll or pat dough to 1/2″ thick and cut using a cookie cutter.

2 cups Vermont maple syrup
1/2 cup water
2 Tbsp. butter

Mix syrup, water and butter, place in 9″ x 9″ pan. Heat to near boiling in a 400 degree oven, place biscuits on top and bake in 400 degree oven until brown. Put a pan underneath it in case it boils over. Serve hot or cold. When serving flip the biscuit upside down and pour the maple sauce in the pan over it.

Credit: 1998 Vermont Maple Festival Cookbook

While you enjoy your handy work, check out this video of my family making maple syrup.

 

Laura Hardie

Laura brings over 10 years of public relations and marketing experience to her role as the Farmer Relations & Communications Manager for New England Dairy Promotion Board. Laura is a 7th generation Vermonter and has seen firsthand the positive impact dairy farms have on the health of our economy and our communities. Her grandparents and parents were raised on Vermont dairy farms, and her brother is the next generation to farm. She is proud that Vermont dairy farms are a big part of where she comes from and where she's headed as she shares her love for all things dairy.

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