In the words of Bridget Jones, “Oh joy, I am culinary genius.”
Well, not really. In fact, the person with great disdain for Sandra Lee inside of me is a little disappointed in myself. Those feelings disappear though, as soon as I take a bite of one of these homemade maple bars, that I made in about 15 minutes using refrigerated buttermilk biscuit dough.
There is nothing quite like a homemade doughnut. So much better than the ones at the grocery store that have been sitting out for God knows how long.
The doughnut? Amazing. Light, fluffy, airy, just the right amount of salt. The maple icing? Perfection. Better than the stuff at the bakery. The combination? Like a little visit to heaven. (Trust me, I know how corny that sounds, but it is truly the only way to describe biting into one of these.)
Whatever you do, don’t try and count the calories on one of these. I’d estimate them at 46546478796874654654 calories a piece. Enough to make myfitnesspal blow up and die.
Just call me Shannon. Eater of pie, blogger of yummy food, spreader of type 2 diabetes.
Make these the next time you’re having people over for breakfast. Don’t tell them about the biscuit dough. They’ll be so impressed. Or do. Either way, this one will keep them fat and happy. 🙂
Enjoy!
Makes 8 bars.
Ingredients:
1 tube of Pillsbury refrigerated buttermilk biscuit dough
2 cups vegetable oil (for frying)
Icing:
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 tablespoon mapleine or maple extract (found in the spice aisle of the grocery store, near the vanilla extract.
1/8 teaspoon salt
Directions:
First, get started on your icing. Melt butter, brown sugar, and milk together in a saucepan over medium high heat, and bring to a boil. Once boiling, turn heat down to low and stir constantly over heat for 3 minutes. Remove from heat and set aside to cool for 15 minutes.
In a frying pan, heat about 1 inch of vegetable oil over medium high heat. Open your biscuit dough, and stretch each one out into the shape of a maple bar. Be gentle, they will rip if you aren’t.
You will know your oil is ready when you place a test piece of dough into it and it bubbles all around it and floats to the top of the oil, like so:
When that happens, remove the test piece and place a few bars at a time into the oil.
Cook each side until golden brown, no more than a minute or two. Then flip over and cook the other side.
Place each cooked bar onto a cooling rack with paper towel underneath to cool.
Now, finish your icing. Add powdered sugar, salt, and mapleine to the cooling butter/sugar/milk mixture and mix until smooth.
Dip the top of each cooled maple bar into the icing, and place back on the rack for a couple of minutes.
Then, enjoy!
Rumbly in my Tumbly 
I would roll them out, cover them for 30 minutes to let them rest & rise and then cook.
Grandkids are gonna love these.
Ty- Hope they do! My kids went crazy over them. Thanks for the comment and for visiting!
Mmm these look heavenly! How were they the next day? (Just wondering if I made them up at night and then brought into work the next day….)
Steph, they were still good after a day in the refrigerator. Not as fluffy and light as they were fresh the first day, but that is to be expected with any doughnut. Your co-workers will be much more impressed if you get up a half hour earlier and make them in the morning, but they’ll still be good the next day. Enjoy!
Oh my gosh! Thank you thank you thank you! I’ve had a recipe for maple bars saved for an eternity, but I was too lazy to make them. I needed a shortcut. Can’t wait to try these 🙂 Pinning to save & share.
Hope you enjoy them, Sarah! Thanks for the comment!
Hi,
I’m putting together a slideshow of recipes that use refrigerated biscuits on Spoonful (Disney’s cooking and craft site) and wondered if I could include yours. I’d use 1-2 photos with credit and link back to your post for the full recipe. Would that be okay?
Thanks!
Janssen
everyday-reading.com
Hi,
I’m putting together a slideshow of recipes that use refrigerated biscuits on Spoonful (Disney’s cooking and craft site) and wondered if I could include yours. I’d use 1-2 photos with credit and link back to your post for the full recipe. Would that be okay?
Thanks!
Janssen
That would be great. Thanks for checking, Janssen!
That would be wonderful. Thanks for checking, Janssen. 🙂
Going to have to try these 😉
I burned the dough part and they were not cooked completely. Help?
Hi Meagan,
Your oil had to have been to hot. You have to watch it very closely. Start frying your donuts as soon as a test piece of dough starts to bubble when dropped in the oil. Watch them VERY carefully, they burn fast! The second one side is golden brown, flip it over and do the other side, and then remove it from the oil. This should happen in under a minute per side. Hope that helps!
What am I doing wrong the inside is not cook all the way and there burned in the outside
Penny, sounds like your oil is too hot! Start testing your oil temp early on by dropping little bits of dough into it. As soon as the oil bubbles around the dough, you are good to go. You don’t want it much hotter than that. Hope that helps.
I use my fry daddy, came out perfect
What did I do wrong? There was not nearly enough liquid when I added the powdered sugar?? Now its just globs of uselessness
Sarah, I have no idea where you went wrong, could have been to much evaporating or a measuring mess up, but try adding a little milk or cream a bit at a time until it thins out.
Sarah. I had the same issue. Added about a Tbsl more milk and put it back on the stove for a bit. Smoothed it out perfectly!
Going to give it a try, with this cozy weather.
Shannon, these were a huge hit for a late morning breakfast with hot cocoa! They were perfect! Your recipe is delicious and your calarie Comments cracked me up!
Rod, glad you enjoyed these! Thanks for the comment and for visiting!
What size of biscuits did you use? The cans that come in a pack of four or the larger biscuits?
Hi Carin, I used the tube of biscuits that came with either 6 or 8 biscuits. I think it was 8. You could really use any and just cut them into the size you want. Thanks for visiting!
do these need to be refrigerated after being made? I’m the head of our school carnival bakesale and these would be awesome there but everything we make has to be safe sitting out during the carnival. We’ll be inside an air conditioned gym, would they be ok?
These are best eaten fresh, the day you make them.
Mmmm! Add some chopped bacon on these babies and they are golden! Thank you for teaching me how to make maple glaze! My pregnant self is now satisfied. 😉
Haha! So happy to help pregnant people with their cravings. 🙂 Congrats.
Made them yesterday, ate four and hid the rest for me. Love them
If you are having problems with dough centers I suggest temping your oil to 350. Then frying to doughnut color is enough. Plus poking a little hope to peak inside won’t hurt. I’ve made lots of donuts in muy life and these are great. So easy, so tasty! Thanks a million!