Maple Syrup Biscuits – A Classic Vermont Dessert

Laura Hardie| View Author Bio

Maple desserts are a staple in a Vermonter’s diet. As a kid, we would often have maple biscuits. It doesn’t sound that exciting, but it really is. This isn’t a savory maple flavored biscuit, but instead it’s a sweet biscuit with gooey maple syrup running all over it. It’s definitely for dessert, not dinner!

This Maple Syrup Biscuits recipe (shared below) that my Mom uses is from the 1998 Vermont Maple Festival cookbook. The Vermont Maple Festival is still going strong, and is now in it’s 53rd year. It’s truly a one of a kind experience where you can indulge in endless maple treats and learn about the history of maple in Vermont. It’s hard to decide between the maple creemees, donuts, cotton candy, sugar on snow, pie, popcorn, fudge, and the list goes on! For the grown-ups – there is maple wine, beer and spirits too.

Vermont Maple Cookbook

When you enjoy maple products, you’re supporting local farmers who make Vermont maple syrup – many who are also dairy farmers, like my family.

The land that my family cares for as part of their dairy farm has over 5,700 maple trees on 106 acres that are tapped for sap to make syrup. My brother, Eric, does a lot of the tapping of the trees – which is the process of putting little spouts into each of the trees before the sap starts flowing out of the tree in the spring.

And now, for the best part, the recipe!

Maple Syrup Biscuits

Ingredients:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk
  • 2 cups Vermont maple syrup
  • 1/2 cup water
  • 2 Tbsp. butter

Directions: 

  1. Sift dry ingredients together. Cut in shortening. Stir in milk. Form into ball. Roll or pat dough to 1/2″ thick and cut using a cookie cutter.
  2. Mix syrup, water and butter, place in 9″ x 9″ pan. Heat to near boiling in a 400 degree oven, place biscuits on top and bake in 400 degree oven until brown. Put a pan underneath it in case it boils over.
  3. Serve hot or cold. When serving, flip the biscuit upside down and pour the maple sauce in the pan over it.

Credit: 1998 Vermont Maple Festival Cookbook

While you enjoy your handy work, check out this video of my family making maple syrup.

Sign up for our monthly newsletter!

  • This field is for validation purposes and should be left unchanged.