If you’re someone who keeps a can or two of trusty refrigerated biscuits, tucked away in your fridge for breakfast emergencies or those nights when breakfast-for-dinner is a common solution to what’s for dinner, these Maple & Buttered Rum Iced Whomp Biscuits are a must-try. Traditional whomp biscuits get a serious glow-up, with a swoon-worthy spread of dreamy maple, butter, and rum-flavored icing, followed by a sprinkle of sea salt to balance out the icing’s sweet, sticky goodness. After trying these biscuits, you’ll never look at a can of whomp biscuits the same way again.
As much as I love baking homemade biscuits, I’m not the type of person to turn my nose up at a store-bought can of whomp biscuits. Not only are those lil’ suckers fun to whomp up against the cabinet, but they’re also a quick and easy way to enjoy a freshly baked biscuit without getting flour all over the entire kitchen. Some days, though, slathering these refrigerated biscuits with a little bit of butter or jam just doesn’t seem quite fancy enough. On those days, these maple, butter, and rum iced biscuits are a great way to add some serious flavor, without too much extra effort. Now, sure, you’ll have a few more dishes to clean. But hey, a dirty dish here or there is nothing compared to the sweet, dreamy flavor of these sweet and salty lil’ bites of heaven.
Ingredients:
- 1 (8-Count) Package of Refrigerated Biscuits (Whomp Biscuits)
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dark Rum
- 1 Tablespoon Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- Fleur de Sel or Flaky Sea Salt
Directions:
- Bake the refrigerated biscuits as per the instructions on the package.
- When the biscuits are golden brown and baked through, remove them from the oven and allow them to cool for at least 15 minutes.
- Place the butter, maple syrup, and rum in a small heavy-bottomed saucepan over medium heat. Cook for 5 minutes, stirring constantly. The mixture should be cooked down, frothy, and a rich golden brown.
- Pour the mixture into a small glass bowl. Add the cream and powdered sugar. Whisk until smooth.
- Spoon a spoonful of icing onto the center of each biscuit, using the back of the spoon to spread the icing out in a circular motion.
- Sprinkle a little bit of fleur de sel or flaky sea salt over each biscuit.
Suggestions:
- You can use whichever variety of whomp biscuits you prefer. I used the original version; however, you could also use the buttermilk, butter, or honey butter version.
- If you don’t allow the biscuits to cool slightly, the icing will run off them.
- Since you’re only using a tablespoon of alcohol in this recipe, be sure to use a high-quality rum. A nice dark rum with a lot of flavor tastes best. I used Appleton Estate Jamaica Rum.
- The icing should be on the thicker side. Thin enough to spoon but not so thick that you can’t spread it. If it is too thick, add a splash more cream. If it is too thin, add a little bit more powdered sugar.
- If you don’t have heavy whipping cream, you can substitute it with milk or half-and-half. You may need a little bit less, since it is not as thick as heavy whipping cream.
Improvements:
- Replace the rum with whiskey.
- Garnish each iced biscuit with a little bit of crispy, crumbled bacon.
- Top each biscuit with finely chopped toasted pecans or walnuts.
- Sprinkle a few finely chopped dried cranberries or cherries on top of each biscuit.
- If you enjoy whomp biscuits, make sure to check out our recipe for Weeknight Sweet Italian Sausage Gravy with Beer.
Ingredients:
- 1 (8-Count) Package of Refrigerated Biscuits (Whomp Biscuits)
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dark Rum
- 1 Tablespoon Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- Fleur de Sel or Flaky Sea Salt
Directions:
- Bake the refrigerated biscuits as per the instructions on the package.
- When the biscuits are golden brown and baked through, remove them from the oven and allow them to cool for at least 15 minutes.
- Place the butter, maple syrup, and rum in a small heavy-bottomed saucepan over medium heat. Cook for 5 minutes, stirring constantly. The mixture should be cooked down, frothy, and a rich golden brown.
- Pour the mixture into a small glass bowl. Add the cream and powdered sugar. Whisk until smooth.
- Spoon a spoonful of icing onto the center of each biscuit, using the back of the spoon to spread the icing out in a circular motion.
- Sprinkle a little bit of fleur de sel or flaky sea salt over each biscuit.
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