In the Novmeber newsletter, I mentioned our favorite apple coffee cake. It’s a classic Bisquick recipe!
My advice would be to make the streusel ahead of time. Prep it and pop it in the fridge until you’re ready to bake. Cutting in butter is one of my least favorite things to do. In fact, this Thanksgiving, my oldest daughter and I are planning some serious prebaking activities to set ourselves up for a more relaxing Christmas.
As for the Maple Biscuits – that was a bit of internet research. I chose the standard Bisquick biscuit recipe, and then reduced the milk a smidge and started with 3 Tablespoons maple syrup. The dough wasn’t as stiff as regular biscuit dough, so I used my cast iron skillet and baked it up in one piece. Then added more maple syrup before we sliced the biscuits for serving.
Next time I think I’ll add a bit more syrup to the biscuits and whip up a maple glaze for serving. We’ll see.
Good luck with your holiday baking!
1Nov2023