My belly is full of mac and cheese, chicken and peas. I’m too lazy to type much. And too full to pretend otherwise.
These biscuits would have gone well with tonight’s dinner but they didn’t last that long. They were a small, lightly sweet drop biscuit that was simple to throw together and tasted great.
I halved the recipe, made it in my food processor, used a two tablespoon cookie scoop to cleanly and evenly bake, and I used pancake syrup which probably explains why the maple flavor didn’t shine through as much as I would have liked. Baked for 9 minutes and they were perfect.
All in all, top these with some maple butter or your favorite not-too-sweet jam and you have a nice little afternoon tea snack. Or have them with chili (if you’re lucky enough to not be raptured with 90 degree weather at 100% humidity) or your chicken dinner.