New Vermont Maple Syrup Biscuits Recipes

Steps:

• Preheat oven to 375^ and line a baking sheet with parchment paper.or spray a 8 -inch baking pan. --- In a small saucepan over medium heat blend together the first 4 ingredients, combine until smooth.
• In a large mixing bowl, whisk together 3 cups of the Bisquick, baking soda, baking powder and salt; add buttermilk and stir until just combine . Add the maple syrup mixture until a dough forms. Turn out onto floured surface and knead 8-10 times, adding 2 more cups of bisquick or more if, needed. Roll dough out to a 2 1/2 inch thickness and cut with a biscuit cutter or soup can. Arrange on parchment lined sheet. Bake for 25-30 minutes or until golden brown.Or spread in the 8-inch prepared pan and spread evenly. Or bake in sprayed muffin tins or bake in loaf pan . Bake for 40 minutes or until tested done with a toothpick and top is golden.(I doubled this recipe and spread in a 9 x 13- inch sprayed baking pan.) This double batch would also work in a bundt sprayed baking pan or in muffin pans, sprayed well.
• For soup can cutter or tuna can cutter.When contents have been used-Save can and- Remove paper from can wash with soap and water well. Store until needed again.

Steps:

• Mix together the first three ingredients. Melt 1/4 cup margarine and combine with the soymilk and vinegar. Pour the soymilk mixture into dry ingredients and mix well. May need to add extra soymilk if it's too dry.
• Form into 7 biscuits. To make maple syrup mixture add the maple syrup and 1/4 cup margarine together. Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern. Bake at 375 for 12-14 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.