Maple Nut Biscuit Ring
I really recommend using homemade biscuits. For this recipe, you will need to double the ingredients for the biscuits. The biscuits are soft, fluffy, and they just melt in your mouth. The maple syrup makes a thick, rich glaze that coats every biscuit.
CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Servings:
8
yield(s)
Prep Time:
25
mins
Cook Time:
35
mins
Total Time:
60
mins
Ingredients
-
1/2
cup
butter
(113 grams baker's measure)
-
3/4
cup
brown sugar, firmly packed
(170 grams baker's measure)
-
1/2
cup
walnuts, chopped
(113 grams baker's measure I used pecans)
-
1/4
cup
maple syrup
(57 grams baker's measure)
-
2
cans flaky biscuits
(I used homemade bisuits)
Instructions
-
Heat oven to 350 degrees Fahrenheit. Lightly grease a bundt pan or a 12-cup fluted pan.
-
In a medium saucepan, melt butter. Stir in brown sugar, pecans, and syrup.
-
Evenly pour 1/4 cup of the sugar mixture into the prepared pan.
-
Separate the biscuit dough into 20 biscuits. Stand the biscuits on the edge of the bundt pan, slightly overlapping, around the pan.
-
Pour the remaining sugar mixture over the biscuits.
-
Bake at 350 degrees Fahrenheit for 25-35 mins or until golden brown. Cool 5 mins and invert onto a serving plate.