You could try these with fresh ground pepper instead of salt. (Photo: Shawanda Mason)
Ingredients
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  • 3 cups all-purpose flour

  • 3 tbsp sugar

  • 1 tbsp baking powder

  • 1 tsp kosher salt

  • ½ tsp baking soda

  • 12 tbsp cold unsalted butter, diced

  • 1¼ cups cold buttermilk

  • Pure maple syrup (for the biscuits)

  • Sea salt (for sprinkling on top of the biscuits)

I love biscuits. I love eating them and I love all the different variations of biscuits, from traditional buttermilk to cheesy, buttery biscuits. (This sort of feels reminiscent of Oprah in those Weight Watchers commercials where she professes her love for bread.) I’d really like to scream from the mountaintops how much I love biscuits. I don’t indulge in them often, so when I do, it’s like a yummy Southern treat. My mother-in-law made some homemade biscuits for Christmas morning breakfast, and they were so fluffy and delicious. I always envy the way true Southerners are able to whip up a batch of biscuits like it’s nothing. Maybe with a bit more practice, I’ll be there, too.

The truth is, I’m lazy. I love cooking, but when it comes to having a floury surface and breaking out my rolling pin, I’m usually just too lazy to do it. The times, which I can count on one hand, that I’ve actually made homemade biscuits came out of pure curiosity and hunger. I was pleased with the outcome and thought I’d become a more frequent biscuit maker. That hasn’t happened, but I will say, if you’re one of those folks who hasn’t experimented with baking biscuits, I’d kindly ask you to try it. Making biscuits is so simple; it’s almost criminal to buy the frozen or canned variety.

Even though I can’t promise you that I’ll never buy a canned biscuit again, I can promise that in my quest to become more Southern, I’ll definitely be making more biscuits. If you’re looking for a not-so-traditional biscuit, I’d encourage you to try these maple and sea salt biscuits. The sweetness is offset by the salt, and it’s the best thing ever.

Heat the oven to 425 degrees.

Line a baking sheet with parchment paper, then whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.

Using clean hands (please), use your fingers to mix the butter into the flour mixture. The flour will become coarse and should have a few pieces of butter remaining.

Pour the buttermilk into the flour and butter mixture, and use a wooden spoon to blend the ingredients.

Drop the dough on a lightly floured work surface and mold into a half-inch-thick rectangle. Fold it in half (now it should be an inch thick). Repeat this process a couple of more times to create layers in the dough. This also helps the biscuits become flaky goodness.

These biscuits are the perfect blend of sweet and savory. (Photo: Shawanda Mason)

Roll the dough out (using a lightly floured rolling pin) and get ready to use your biscuit cutter. If you don’t own a biscuit cutter, like me, you can use a lid of a Mason jar. You have to get creative in the kitchen sometimes. If you want to get out of the traditional biscuit mold, you could cut the dough into squares instead. You’ll have less waste this way, too.

Cut out the biscuits and place them on your baking sheet. If time permits, place the biscuits in the fridge for about an hour prior to baking. If you’re anxious to get these biscuits on the table, you can skip this part.

Lightly brush the tops of the biscuits with maple syrup and sprinkle with salt. Place them in the oven and turn the heat down to 400 degrees.

Bake for 15-20 minutes or until they’re golden brown.

Serve with breakfast or dinner. You could also do as I did and stand over the oven, eating them warm.

These are the perfect addition to your Saturday morning breakfast table. (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.

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