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Maple-Caramelized Onion Sourdough Biscuits

Pine State Delight

Maple-Caramelized Onion Sourdough Biscuits

Maine has a way of tugging at the heartstrings like no other state. Picture it—a wood-burning stove, a mug of hot apple cider, and the glorious scent of biscuits wafting through a cozy log cabin. Ah, pure Pine State magic! Today, I’ll introduce you to a recipe that combines quintessential Maine ingredients, like maple syrup, with the comforting goodness of sourdough biscuits. Yes, it’s a match made in Downeast heaven!

Sourdough starter is as much a part of the Maine culinary experience as blueberries and lobsters. Many Maine families pass down their sourdough starters from generation to generation, like heirlooms. These starters are fed, nurtured, and considered a living part of the family. The same can be said for maple syrup, tapped from the trees when the sap starts running as the state awakens from its winter slumber. This recipe embodies the union of these two Maine staples—sourdough and maple syrup—in one delightful dish.

Maple-Caramelized Onion Sourdough Biscuits

Print Recipe


  • 1 tablespoon unsalted butter cold
  • 1 medium onion peeled and sliced thinly
  • 1 tablespoon pure maple syrup
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons unsalted butter cold
  • 2 to 3 tablespoons chopped parsley
  • 1 cup sourdough starter unfed/discard


  • Grab a skillet and throw in a knob of cold butter, your sliced onion, and a generous pour of pure Maine maple syrup. Set the heat to medium-low and let the onion transformation begin. Stir every 5 minutes for about half an hour. We’re aiming for caramelized gold, folks! Once achieved, let the onions cool and then chill them for at least 3 hours.
  • When it’s biscuit time, fire up your oven to 425°F. Get that baking sheet ready, either greased or lined with parchment paper. The stage is set!
  • Next, whisk together your flour, baking powder, and salt. Now channel your inner pastry chef and cut in the cold butter until the mix looks like uneven crumbs. Rustic is the name of the game.
  • Add your parsley and those beautifully caramelized onions into the mix. Ah, the textures and colors are downright poetic.
  • Time to wake up that sleepy sourdough starter! Fold it into the dough until everything sticks together like a Maine community in the dead of winter.
  • Flour your counter lightly and plop that dough down. Give it a few gentle folds—like turning the pages of a Stephen King novel, suspenseful yet tender.
  • Flatten the dough into a 1-inch thick disk. Grab a biscuit cutter (or a glass, let’s be practical) and start cutting out your rounds.
  • Bake ’em for 15 to 18 minutes, until the tops turn a beautiful golden hue, like a Maine sunrise.

And there you have it! A batch of warm, mouthwatering Maple-Caramelized Onion Sourdough Biscuits that sing the song of Maine’s culinary landscape. Each bite combines the tangy richness of sourdough, the sweet undertones of maple, and the umami depth of caramelized onions. These biscuits aren’t just food; they are an experience, a tribute to the resourcefulness and creativity of Maine’s home cooks. So go ahead, share them with friends, or savor them all by yourself, ideally with a pat of butter melting into the warm crumb. As they say in Maine, it doesn’t get better than this, ayuh!

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