French Toast Biscuits with Whipped Salted Maple Butter

• porce: 8 servings
• aktivní čas: 45 minutes
• celkový čas: 1 hour 31 minutes

Ingredience

3 cups (360g) all-purpose flour

1 1/2 tbsp (18g) granulated sugar

4 tsp (16g) baking powder

1/2 tsp (3g) baking soda

1 tsp (6g) salt

12 tbsp (170g) salted butter, cold and grated

1 1/2 cups (360ml) buttermilk [substitution: 1 1/2 cups (360ml) milk of choice mixed with 1 1/2 tbsp (22ml) apple cider vinegar or lemon juice]

6 tbsp (85g) salted butter, softened

3/4 cup (180g) light brown sugar

1 1/2 tbsp (9g) cinnamon

1 egg

1 tbsp (15ml) buttermilk or heavy whipping cream

1 tbsp (15ml) maple syrup

1 cup (226g) salted butter, at room temperature

2 tbsp (20ml) heavy whipping cream

1/3 cup (80ml) maple syrup

1 tsp (4g) vanilla bean paste or extract

Large pinch of salt

Pokyny

About 30 minutes before you’re ready to make the biscuits, prepare the cinnamon swirl. Line a small baking sheet or large plate with parchment paper.

In a medium bowl, beat the butter to smooth. Then, add the brown sugar and cinnamon, and beat until well combined, creamy, and smooth.

Use a small spoon to scoop the cinnamon filling into 1 tsp portions onto the prepared baking sheet or plate (there will be a lot). Place into the freezer for 20 minutes while you start to prepare the biscuits, until completely frozen.

Line a large baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the grated butter, and use a wooden spoon to toss until the butter is coated in flour and the mixture resembles a ‘crumbly’ texture.

Once the cinnamon swirl balls are frozen and firm, add 3/4 of them to the flour/butter mixture (place the remaining 1/4 of them back into the freezer, they will be used for topping later).

Use a wooden spoon or your hands to toss the cinnamon swirl balls into the flour/butter mixture, until they are evenly dispersed.

Make a well in the center of the dry mixture, and pour in the buttermilk. Mix with a wooden spoon until a shaggy dough forms.

Lay the dough mixture out onto a well-floured surface and bring the dough together in a large rectangle. Cut the rectangle into thirds (refer to video if needed), and stack the pieces on top of each other. Use a rolling pin to roll and flatten out the dough into another long rectangle. Repeat the process of cutting into thirds, stacking, and then rolling 3-4 more times.

After the last round of doing this, roll the dough out to a 12x5” rectangle. Cut into 8 equal-sized biscuits.

Place the biscuits onto the prepared baking sheet, then cover with plastic wrap and place in the refrigerator to chill for 20-30 minutes.

Preheat the oven to 425F.

While the biscuits are chilling, prepare the whipped salted maple butter. To the bowl of a stand mixer or a large mixing bowl add the room temperature butter. Use a stand mixer fitted with the whisk attachment or an electric handheld mixer, and beat the butter on medium speed for 5 minutes, or until lightened in color and very fluffy. Stop and scrape down the sides of the bowl as needed.

Add the heavy cream, and whip on medium speed for another 1-2 minutes, until fully incorporated and fluffy.

Then, add in the maple syrup, vanilla, and salt, and beat again on medium-high speed for another 4-5 minutes, until very fluffy.

Place into a serving bowl until ready to use.

Prepare the egg wash by whisking the egg, buttermilk (or heavy cream), and maple syrup together in a small bowl.

Remove the biscuits from the refrigerator and brush the tops with the egg wash. Then if desired, place about 2 of the cinnamon swirl balls on top of each biscuit.

Bake at 425F for 18-10 minutes, or until golden. Some of the butter may spill out, but that is okay! It will create a really crispy bottom.

Remove the biscuits from the oven and serve them warm with the whipped salted maple butter, flaky sea salt, and a hot cup of coffee, if desired.

Enjoy!