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Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
5124_033010_easter_dinner.jpg
Ingredients
Ingredient Checklist
1/2 cup maple syrup
3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
1 1/4 cup buttermilk, well shaken
Butter, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
5124_033010_easter_dinner.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
5124_033010_easter_dinner.jpg
5124_033010_easter_dinner.jpg
Ingredients
Ingredients
- 1/2 cup maple syrup
- 3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
- 4 cups all-purpose flour, plus more for kneading
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 heaping teaspoon coarse salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
- 1 1/4 cup buttermilk, well shaken
- Butter, for serving
Directions
Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
Reviews (10)
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Reviews (10)
Add Rating & Review
1 Ratings
5 star values:
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4 star values:
1
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0
1 star values:
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Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
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1 Ratings
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0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
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Martha Stewart Member
Rating: Unrated
07/30/2010
These biscuits where great. This one is a keeper.
Martha Stewart Member
Rating: Unrated
04/18/2010
Martha spoke of what I assume is this recipe when on the premire Emeril Lagassi Show, but she told emeril that the bisquits had Thyme, Maple Syrup and Honey (from Martha's own bees). It sounds wonderful, but I'm wondering if the Maple Syrup amount is perhaps halved and the other half using honey? Martha HELP! :-) - Deb
Martha Stewart Member
Rating: Unrated
04/01/2010
Martha said that to test for baking soda freshness, you put some baking soda into water and it will foam. Not so---
To test for functionality, add some baking soda to vinegar and it will foam.
Martha Stewart Member
Rating: Unrated
03/31/2010
I made the biscuits and I couldn't taste much of the sweet syrup. You would have to brush a lot on after they were baked too. It's basically just a really good buttermilk biscuit recipe and I didn't have one before! Tastes like Cracker Barrel biscuits.
Martha Stewart Member
Rating: Unrated
03/31/2010
I also noticed Martha didn't use the maple/thyme mixture on the show and assumed it was brushed on the biscuits, but I came here for the recipe to be sure.
Martha Stewart Member
Rating: Unrated
03/31/2010
I don't think she's rude to guests. She is gracious; Who dioesn't interrupt occasionally. I know I do and I think it is an ADD thing, not intentional. I am worse the older I get and have no intention of being rude and I don't think Martha does either. But you are right, someone does need to prompt as needed as we all forget from time to time.
Martha Stewart Member
Rating: Unrated
03/31/2010
I came here because she didn't use the maple syrup on TV too. I kept hoping they would mention it before the show ended, because someone HAD to notice it between the guest star, producer, director, the audience, etc. It would really help the show if Martha would hire even one person who isn't scared to point out her errors, like on this recipe AND how rude she is to guests, cutting them off mid-sentence!
Martha Stewart Member
Rating: Unrated
03/30/2010
You're right! There was no mention of brushing the tops of the biscuits with the remaining syrup! No wonder they turned such a lovely color on TV!
Remember, test to be sure the baking powder is "fresh" or toss it!
Martha Stewart Member
Rating: Unrated
03/30/2010
I noticed that as well. I am wondering if a heaping tsp of salt might be TOO much. Interested to hear before I attempt to make.
Martha Stewart Member
Rating: Unrated
03/30/2010
The show did not really explain the final step of brushing on the maple syrup. Don't forget to do that or your biscuits will not be as good.
Martha Stewart Member
Rating: Unrated
07/30/2010
These biscuits where great. This one is a keeper.
Rating: Unrated
Rating: Unrated
04/18/2010
Martha spoke of what I assume is this recipe when on the premire Emeril Lagassi Show, but she told emeril that the bisquits had Thyme, Maple Syrup and Honey (from Martha's own bees). It sounds wonderful, but I'm wondering if the Maple Syrup amount is perhaps halved and the other half using honey? Martha HELP! :-) - Deb
Rating: Unrated
04/01/2010
Martha said that to test for baking soda freshness, you put some baking soda into water and it will foam. Not so---
To test for functionality, add some baking soda to vinegar and it will foam.
Rating: Unrated
03/31/2010
I made the biscuits and I couldn't taste much of the sweet syrup. You would have to brush a lot on after they were baked too. It's basically just a really good buttermilk biscuit recipe and I didn't have one before! Tastes like Cracker Barrel biscuits.
I also noticed Martha didn't use the maple/thyme mixture on the show and assumed it was brushed on the biscuits, but I came here for the recipe to be sure.
I don't think she's rude to guests. She is gracious; Who dioesn't interrupt occasionally. I know I do and I think it is an ADD thing, not intentional. I am worse the older I get and have no intention of being rude and I don't think Martha does either. But you are right, someone does need to prompt as needed as we all forget from time to time.
I came here because she didn't use the maple syrup on TV too. I kept hoping they would mention it before the show ended, because someone HAD to notice it between the guest star, producer, director, the audience, etc. It would really help the show if Martha would hire even one person who isn't scared to point out her errors, like on this recipe AND how rude she is to guests, cutting them off mid-sentence!
Rating: Unrated
03/30/2010
You're right! There was no mention of brushing the tops of the biscuits with the remaining syrup! No wonder they turned such a lovely color on TV!
Remember, test to be sure the baking powder is "fresh" or toss it!
I noticed that as well. I am wondering if a heaping tsp of salt might be TOO much. Interested to hear before I attempt to make.
The show did not really explain the final step of brushing on the maple syrup. Don't forget to do that or your biscuits will not be as good.
All Reviews for Maple-Thyme Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Maple-Thyme Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
