New Vermont Maple Syrup Biscuits
1/2 cpure maple syrup, no substitutions
1/4 cbrown sugar, lightly packed
1 Tbspbacon drippings, melted
1 tspbaking powder
1 tspheaping baking soda
1/2 cdairy buttermilk
2 cbisquick,as needed
How to Make New Vermont Maple Syrup Biscuits
- Preheat oven to 375^ and line a baking sheet with parchment paper.or spray a 8 -inch baking pan.
In a small saucepan over medium heat blend together the first 4 ingredients, combine until smooth.
- In a large mixing bowl, whisk together 3 cups of the Bisquick, baking soda, baking powder and salt; add buttermilk and stir until just combine . Add the maple syrup mixture until a dough forms. Turn out onto floured surface and knead 8-10 times, adding 2 more cups of bisquick or more if, needed. Roll dough out to a 2 1/2 inch thickness and cut with a biscuit cutter or soup can. Arrange on parchment lined sheet. Bake for 25-30 minutes or until golden brown.Or spread in the 8-inch prepared pan and spread evenly. Or bake in sprayed muffin tins or bake in loaf pan . Bake for 40 minutes or until tested done with a toothpick and top is golden.(I doubled this recipe and spread in a 9 x 13- inch sprayed baking pan.) This double batch would also work in a bundt sprayed baking pan or in muffin pans, sprayed well.
- For soup can cutter or tuna can cutter.When contents have been used-Save can and- Remove paper from can wash with soap and water well. Store until needed again.