Ingredients
For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons dark brown sugar
½ cup cold unsalted butter, diced
½ cup toasted walnuts, roughly chopped
½ cup full-fat sour creamÂ
½ cup whole milk
1 tablespoon maple extract or baking emulsion
For the glaze:
½ cup powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons whole milk, as needed
Tools Needed
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Bake with Me
Preparation
Heat oven to 425°F. Line a baking tray with parchment paper and set aside.
Make the biscuits: In a large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, and walnuts until combined.
Add cold butter cubes to the flour mixture. Use a pastry cutter or fingertips to work in the butter until pea-sized bits remain. Set aside.
In a medium bowl, whisk together sour cream, milk, and maple extract until smooth.
Pour wet ingredients into the dry. Stir gently with a fork until just combined (dough will be sticky).
Use a large spoon to drop mounds (about ¼ cup each) onto the prepared baking tray, spacing 2 inches apart.
Bake in the preheated oven for 14–16 minutes, or until tops are golden brown and the edges crisp. Cool on the tray for 5 minutes.
Make the glaze: Whisk powdered sugar, maple syrup, and 1 teaspoon whole milk until smooth. If needed, add up to one additional teaspoon of milk. Drizzle the icing over warm biscuits for extra maple sweetness. Enjoy!
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