Grace gave me this recipe last year as something to do with leftover biscuits. They are outstanding....absolutely wonderful. Her Mom used to make them for them as children when they had leftovers and they always looked forward to them. My Sydney thought they were the best thing she'd put in her mouth in forever and now she asks me to make them. I've also done them with leftover canned biscuits, and while not "quite" the same, they're still wonderful. You owe it to yourself to try this recipe....it will become a very "special" breakfast treat in your house too. Serve with a salty breakfast meat to off set the sweet...we like bacon, but sausage will work too.
This is the original review I did for these the first time we tried them:
I just added these to My Recipe Box since I didn't want to lose track of them. They are wonderful!
Grace posted these today and I thought they sounded awesome. When
Syd was hungry I ran out to the kitchen and made them...they are utterly delicious...so rich they'll make your teeth hurt, so you probably cannot eat more than one at a time (two if you're me!). They are wonderful! Sydney was skeptical at first, because I'd never made anything quite like these and the syrup/butter mixture was foaming up around them, but when she took one bite, she was a happy camper. She said "Really good recipe, Mom!" The syrup butter mixture caramelizes and makes the edges of the biscuits crunchy, sticky, sweet Heaven.
I highly recommend them. They are a dessert type thing but they would probably work for breakfast if you balance them with a salty ham or bacon the way you do pancakes.
From Grace:
My mom used to make this for us when we were kids, It was a good way to use up lefover biscuits, if any, and served as a simple dessert.
Buttery Maple Syrup Biscuits
1/2 stick butter
1 cup maple syrup
Leftover biscuits
Additional butter
Place butter and syrup in a heavy skillet and cook over medium heat until as thick as honey. While this cooks, split biscuits in half and butter each cut side. Put under the broiler until golden brown. When syrup mixture has thickened to honey consistency, place biscuits in the pan cut side down and cook about 4 or 5 minutes. Turn and cook the second side the same way. Serve hot.
Thank you Grace!
Star