Maple Syrup Old Bay Biscuits

Thursday, December 20, 2012

So a little while back, The Wife made some Old Bay roasted potatoes to go along with pancakes. Delicious. And then I got a little potato in my maple syrup, and it was even better. I love the flavor contrast. Then I got this book, How to Cook Everything The Basics. It has a recipe for cheddar jalapeno biscuits that’s pretty awesome, though a bit too buttery. I made those biscuits, and got the idea to do maple syrup Old Bay biscuits. Maple Syrup Old Bay Biscuits After a good while, I finally found a basic biscuit recipe, subbed out some of the fat, and threw in some of my own ideas, and threw them in the oven. I love the result. Here’s the recipe.

Maple Syrup Old Bay Biscuits

  • 2 cups of all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon Old Bay
  • 2 tablespoons shortening
  • 8 tablespoons part skim ricotta cheese
  • ½ cup skim milk
  • 1 tablespoon maple syrup Preheat the oven to 450. Mix the flour, baking powder, salt, and Old Bay in a big bowl. Mix in the shortening and ricotta with a fork until it looks like coarse crumbs. Add the maple syrup. Slowly pour in the milk while stirring, until it seems like dough. The recipe I followed says “until it pulls away from the bowl”, but what does that really mean? Roll it in flour a bit until it’s not sticky, then use a rolling pin to flatten it, about a half inch thick. Use a cookie cutter or something, then throw them on an ungreased pan. Bake for 10-12 minutes, until they brown a bit, and you have some awesome little biscuits.
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