Ingredients:

  • 420g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 115g cold unsalted butter, frozen
  • 60ml pure Grade A maple syrup
  • 180ml whole milk
  • 2 tablespoons pure maple syrup for glaze
  • 1 tablespoon unsalted butter, melted
  • 1 pinch coarse sea salt

Instructions:

  1. Freeze the butter. Place your 115g of butter in the freezer for at least 30 minutes before starting.
  2. Whisk dry ingredients. Combine 420g flour, 1 tablespoon baking powder, and 1 teaspoon sea salt in your chilled bowl.
  3. Grate the butter. Using the coarse side of a box grater, grate the frozen butter directly into the flour. Note: This ensures the fat is evenly distributed without melting.
  4. Toss to coat. Gently lift the flour over the butter shavings until every piece is coated and looks like shaggy confetti.
  5. Mix liquids. Whisk 180ml whole milk with 60ml maple syrup until combined.
  6. Hydrate the dough. Pour the liquid into the flour. Use a fork to stir until just barely combined. It should look messy and a bit dry.
  7. Laminate the dough. Turn the dough onto a floured surface. Pat into a rectangle, then fold it in half like a letter. Repeat 3 times. Note: This creates those visible layers.
  8. Cut the rounds. Pat the dough to 1 inch thickness. Press the cutter straight down—do not twist. Twisting seals the edges and prevents the rise.
  9. Bake the batch. Arrange on a parchment lined sheet. Bake at 425°F for 15 minutes until the tops are golden and the kitchen smells like heaven.
  10. Prepare the wash. While biscuits bake, whisk the 2 tablespoons maple syrup with 1 tablespoon melted butter.
  11. Brush and finish. Brush the hot biscuits immediately after they leave the oven. Sprinkle with a tiny pinch of coarse sea salt until it sparkles against the glaze.