Pour the melted butter and maple syrup into a 9-inch cake pan,
swirling it
around to mix well. Toss the flour, baking powder, and salt together,
then cut in the cold butter, mixing, with your fingertips until
the
texture is like soft bread crumbs. Stir in the milk. Turn the
dough out
and knead it gently about 6 turns - just enough for it to hold
together.
Either pat the dough or roll it out to a 1/2-inch thickness,
then cut it into
9 rounds. Arrange the rounds in the cake pan on top of the maple-butter
mixture, and bake in a preheated 375° F oven for 12 to 15 minutes,
or until
the biscuits are lightly browned and the syrup is bubbling up
around them.
Serve hot from the pan and eat them all - they don't keep.
From "The LL Bean Book of New New England Cookery"