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Maple Pepper Drop Biscuits

These Maple Pepper Drop Biscuits are the perfect biscuit for cruising into fall. There buttery and tender and maple syrup is slightly sweet, balanced by a hefty dose of black pepper. Best of all you can throw them together and have fresh hot biscuits straight from the oven in under thirty minutes! 

Prep Time 10 minutes
Total Time 24 minutes
Servings 8 biscuits


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoons pepper, freshly ground, plus more for topping
  • 1/2 cup unsalted butter, cut into 1/2 inch cubes & very cold
  • 3/4 cup + 2 tablespoons buttermilk, cold
  • 3 tablespoons pure maple syrup, divided


  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. 

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and 3/4 teaspoons pepper. Toss the cold butter into the flour mixture, coating it with flour. Working quickly, rub the butter into the flour until you have bits of butter that are no bigger than the size of a nickel. Some of the butter will be smaller and that's just fine.

  3. Stir 2 tablespoons of the maple syrup into the buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Using a wooden spoon, mix the dough together until all the flour is hydrated. 

  4. Scoop big dollops of the biscuit dough onto the prepared baking sheet (I use an ice cream scooper, but you could also use a 1/4 cup measure)--this makes 8 big biscuits, so scoop 8 roughly similar dollops and make sure they're at least 2 inches apart. Bake for 14-16 minutes until gold brown. Remove from the oven, brush with the remaining tablespoon of maple syrup, and grind a little pepper over each biscuit. Cool the biscuits on the pan on a wire cooling rack for at least 5 minutes before serving. Serve with extra butter if you like. Enjoy!