Buttermilk Biscuits with Apple-Maple Butter
ACTIVE TIME: 15 min. TOTAL TIME: 45 min. SERVES: 12
Leftovers of our compound butter are wonderful stirred into oatmeal or served with pancakes or waffles 2 sticks butter, divided 3 cups flour
1 Tbs. baking powder 2 Tbs. sugar
1 cup buttermilk 2 Tbs. apple butter 2 Tbs. maple syrup 1 Set aside 1 stick butter to bring to room temp. In bowl, using a pastry cutter or two knives, cut remaining stick butter into flour until crumbs form. Add baking powder and sugar. Drizzle in buttermilk; gently stir just until dough ball forms.
2 Heat oven to 450°F. Place dough on floured surface; roll out to 1" thickness, then fold several times and roll out to 1" thickness again. Using 2" biscuit cutter, cut out 12 biscuits. Place on parchment-lined baking sheet. Chill 20 min. Bake biscuits 10 min. or until puffed and golden brown.
3 In food processor, purée remaining butter, apple butter and maple syrup. Serve with warm biscuits. Per serving: Cal. 266 Pro. 4g Carb. 29g Fiber 1g Sug. 6g Chol. 42mg Sod. 146mg Total fat: 16g Sat. 10g Trans. 0g