August 2, 2016

Maple Nut Twisted Biscuits


  • 2 cups flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup unsalted butter (you can use salted butter, but I always use unsalted)
  • ¾ cup milk


  • ¼ cup chopped nuts (I use pecans, have used macs, but any nut will do!)
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter softened
  • ½ teaspoon ground cinnamon
  • (I double the filling ingredients for each batch.)

Maple Glaze

  • 1 cup powdered sugar
  • 1 tablespoon or a little more milk
  • ½ teaspoon maple flavoring

Heat oven to 450 degrees. Spray cookie sheet with cooking spray. In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork. Cut in ½ cup butter, using pastry blender ) until mixture looks like coarse crumbs. . (I put the dry ingredients in the Cuisinart and then pulse in the butter.) Add ¾ cup milk and stir with fork (or blend in Cuisinart) just until moistened.

On lightly floured surface, knead dough 10-12 times or until almost smooth. Pot or roll dough into 15×9 inch rectangle. In small bowl, stir all filling ingredients until well mixed. Spread filling over dough. Fold dough lengthwise in half to make a 15 x 4 inch rectangle. Cut rectangle crosswise into 15 1-inch-wide strips. Holding a strip at each end, twist in opposite directions twice. Place twisted strips 1 inch apart on the cookie sheet pressing both ends down.

Bake 10-12 minutes or until golden brown. Cool on cookie sheet a couple of minutes and then carefully remove each strip to a cooling rack.

In small bowl, stir together the glaze ingredients, adding more milk a little at a time, if necessary, until thin enough to drizzle. Drizzle glaze over warm biscuits. Serve warm or cooled.

Note: I make double batches and freeze the uncooked strips and use as needed from a frozen state. Works great. Then I make up smaller batches of glaze.

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