Make a very rich, tender baking powder biscuit crust, using milk instead of water. Roll out about half the thickness of ordinary biscuit and cut into shapes with the cover of a quarter-pound baking powder can or caddy. As every other biscuit is cut, sprinkle bits of maple sugar on top, moisten the next biscuit and press down on top of the sugared one. Lay close together in baking pan so that they will rise instead of spreading. Brush over with milk or melted butter and bake in quick oven till brown. Serve at once with saucers of warm maple syrup.