Maple Breakfast Biscuits
Celebrate spring with these easy maple breakfast biscuits, featuring a combination of olive oil, maple syrup, eggs, vanilla, flour, spices, oats, and fresh raspberries. The biscuits are mixed quickly and baked in just 10–12 minutes, resulting in a batch of golden, fruity treats perfect for sharing and welcoming warmer weather.
Ingredients 11
1⁄2 cup olive oil
3⁄4 cup maple syrup
2 eggs
1 tsp vanilla paste
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1⁄2 tsp salt (Olsson’s salt)
3 cups rolled oats
1 cup raspberries
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Method 6
Preheat oven to 170 degrees Celsius.
In a stand mixer, whisk and on medium speed until creamy. It might look a little odd at first, but it will come together. Add and , and whisk until combined.
In a mixing bowl, combine , , , , and . Mix until uniform. Slowly pour the dry mixture into the oil mixture, mixing on low until combined.
Switch to the paddle attachment, or using a rubber spatula, add and fresh ; fold into the dough until just combined.
Drop dough by rounded tablespoonfuls onto lined baking sheets. Bake for 10-12 minutes or until light golden brown, rotating sheets halfway through.
Cool for a minute on the baking sheets so the biscuits don’t fall apart when you move them. Then transfer to a wire rack to cool completely.
Kitchenware Collective's tips
It might look a little odd at first, but it will come together! Cool for a minute on baking sheets so the biscuits don’t fall apart when you move them.
Tip: I used an ice cream scoop to measure my biscuits.
Products We Used:
- Cuisinart Ice Cream Scoop
- Mason Cash Cane Mixing Bowl
- Avanti Glitter Silver Go Cup
