Maplenuttwistbiscuits Recipes

MAPLE-SWIRL BISCUITS

Steps:

• 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.

MAPLE TWISTS

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.