The weather is warming up. Spring as arrived. Share these maple breakfast biscuits to celebrate, using fresh spring raspberries.– the(anonymous)chef
Maple Breakfast Biscuits
1/2 cup olive oil
3/4 cup maple syrup
1 tsp vanilla paste
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp Olsson’s salt
3 cups rolled oats
1 cup punnet of raspberries
Preheat oven to 170 degrees.
In your Cuisinart stand mixer, whisk oil and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
In a Mason Cash bowl, combine flour, baking soda, cinnamon, nutmeg and salt, Mix until uniform. Slowly pour into the oil mixture, mixing on low until combined.
Switch to the paddle attachment, or using a rubber spatula, add oats and raspberries; fold into the dough until combined.
Drop dough by rounded tablespoonfuls onto lined Bakemaster biscuit sheets. Bake 10-12 minutes or until light golden brown. Swapping sheets half way through.
Cool for a minute on biscuit sheets so they don’t fall apart when you move them. Then move to wire rack to cool completely.
Tip: I used a Cuisinart ice cream scoop to measure my biscuits.