Because of this recipe, I finally had to open this monster bottle. The only place it fits in the fridge is in the largest door shelf, with the handle turned a certain way. It's going to last a long, long time, so unless I decided to decant it into smaller bottles, I will just have to get used to losing the space.
When I was visiting my older daughter in Nebraska last summer, her husband, who is from New York, had remembered to bring me some maple syrup after a visit back home. While I didn't expect to receive such a huge bottle, I'm pleased because I don't have to ration syrup for a long while.
Science in action:
The biscuits came together easily and we ploughed through most of them for breakfast.
The remainder slowly disappeared throughout the day.
The touch of maple was just the right amount of sweetness. Definitely a repeat here.
This week's hostess was Lindsay of A Little Something ... Sweet. She'll have the recipe posted on her blog.
While you're munching on one of these biscuits, stop by the Tuesdays with Dorie website to see what the other bakers thought.