Die Happy.

The kids and I met our favourite friends to go sugar-shacking yesterday. We ran around in the woods, went on a horse-drawn wagon ride, warmed ourselves by an outdoor fire, ate pancakes and syrup and even learned something new. (Did you know that the native Americans collected sap in a hollowed out log, and dropped red hot rocks in it until it evaporated into syrup?) We caught up with people we love, ate maple syrup lollipops, and bought maple butter. We couldn't buy syrup because Hubs and I have strong syrup prejudices. We'll get there soon.

So, the question this morning was what to have for breakfast.

The answer?

Maple Biscuits. Die happy.

3 cups all-purpose flour
1/4 cup white sugar
1 T baking powder
1/2 tsp salt
3/4 cup chilled unsalted butter (but I regularly use salted, because I regularly have it)
1 cup milk
1 tsp vanilla
1-2 T maple syrup

Preheat oven to 375F. Line a baking sheet with parchment. Mix the flour, sugar, baking powder and salt in a big bowl, and then cut in the butter. Add the milk and vanilla and mix just until coming together. Turn out onto a floured surface and roll out to a 1/2 inch thickness. Fold in half, then roll it out to a 1/2 inch thickness again. Fold in half, then roll to 3/4 inch thick and cut into desired shapes. (I just use a small juice glass to make rounds) Place on your baking sheet and brush the tops lightly with maple syrup. Bake 15-18 minutes until lightly browned.

Cool just enough to handle, and serve with maple butter. Bask in the grateful praise of your family.