***When I saw this recipe in the November 2010 issue of Bon Appetit magazine, I tore it out immediately. It sounded like the perfect addition to our Thanksgiving table. The recipe calls for 100% maple syrup and chopped pecans to be added directly to the biscuit dough. Can biscuits possibly get much more scrumptious than that?? I think NOT!
These biscuits have a sweet and nutty taste, and because of their small size I bet you won't be able to eat just one of them. I did substitute regular AP flour, instead of using the gluten-free flour that the recipe mentions. I had already been to the grocery store and wasn't really excited about going yet again before Thanksgiving. I couldn't really tell a difference...the biscuits still tasted great. However, I later found a note on the Bon Appetit website that recommends reducing the baking powder to 2 teaspoons if you use AP flour. Maybe when I make these again tomorrow, I will try this suggestion and see if it makes them any better.
Happy Thanksgiving and Bon Appetit!!!***