Damn Delicious

Maple Bacon Cheddar Biscuits

Maple Bacon Cheddar Biscuits - Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?

Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?

Maple Bacon Cheddar Biscuits - Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?

Anything that has the word maple in it is already a winner in my book.

Maple cookies, maple scones, maple donuts, maple cupcakes, maple butter.

All win, win, win.

And now, we have maple biscuits, which is basically the next best thing since sliced bread.

Maple Bacon Cheddar Biscuits - Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?

These bad boys are warm, tender, and so perfectly flaky. I mean, look at all those layers!!!

But the best part is not the bacon, not the maple syrup, and not how perfectly sweet and savory they are.

It’s how these biscuits are served: hot out of the oven, brushed with all the maple butter goodness in the entire world.

Maple Bacon Cheddar Biscuits - Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?

Maple Bacon Cheddar Biscuits

Soft, tender, oh-so-flaky biscuits the whole family will love! Wtih crisp bacon and maple syrup, what could be better, right?

45 minutes25 minutes

Ingredients:

  • 8 slices bacon, diced
  • 4 cups all-purpose flour
  • 1 cup shredded extra-sharp cheddar cheese
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 1/2 cups buttermilk
  • 6 tablespoons maple syrup, divided
  • 2 tablespoons melted unsalted butter

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  3. In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.
  4. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  5. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
  6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  7. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
  8. In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.
  9. Serve biscuits warm, brushed with the maple-butter mixture.

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39 comments

  1. Rated 5 out of 5

    These are worth every bit of effort they take to make. They’re delicious! I know this will be a recipe I return to again and again!

  2. Rated 5 out of 5

    I have been making this recipe for two years now and my family LOVES it! Thank you for this wonderfully delicious recipe!!! 

  3. Can I just use self rising flour since I have some? 

  4. I have been reviewing this recipe for a few weeks now. Since we are all shut in because of the pandemic I plan to make these for dinner this week. Quick question can I make these with self rising flour and exclude the baking soda and baking powder will they turn out ok?

  5. Rated 5 out of 5

    I made these using gluten free flour and they are delicious! Family loved them and I’d certainly make again. 

  6. I’ve made these with rave reviews!! I was trying to mix it up this round. I was thinking of adding rosemary and no bacon. If I want to leave out the maple syrup…should I replace that amount with buttermilk? I don’t want them to be dry by eliminating  the liquid of the maple syrup. Thanks! 

  7. Rated 5 out of 5

    The recipe looked so good I had to try them and they did not disappoint! The biscuits were so good, simple and delicious. These biscuits will definitely be a repeat recipe!

  8. Rated 5 out of 5

    Excellent recipe! Very easy to make and taste delicious. I was so happy to see the layers and get the height on the biscuits!
    I saved several in the freezer for Christmas and know my children will love them.

  9. If I freeze the dough over night how long does it need to thaw out? Or can I just bake them straight from the freezer? Which way is best, I have time.

  10. Could you make these in advance and leave in freezer overnight and bake as usual 

  11. Rated 5 out of 5

    Easy, quick and delicious — All of them!!!

  12. This looks amazing! Sounds like too much work for breakfast but….. Breakfast for dinner would work 🙂 How can I say no to a bacon and maple combo. Anyone try to make them the night before and bake them the day after?

  13. Rated 5 out of 5

    These came out perfect! You can make them without the bacon too. Definitely a keeper recipe!

  14. Rated 5 out of 5

    Love love ALL your recipes!!”!!!!!!!!!!!!!!

  15. Rated 5 out of 5

    Oh my goodness!  These are one of the best things I’ve ever baked!  Unbelievably good.  Now while I think I’m a decent baker I’ve never made a biscuit that I thought was better than ‘fine’ But these – these are the only biscuits I will EVER bake anymore.

  16. This looks amazing! Perfect for the holidays, too!

  17. I had been eyeing these biscuits for weeks, and finally made them today to go with some homemade loaded potato soup.

    OMG, these biscuits are over the top good!!! The only thing I would do differently is fold the dough, to make the biscuits layered.

    They rose beautifully too, and were perfectly thick. Although a couple actually flopped over while baking, as they rose so high. Not sure how to prevent that.

    I got about 14 biscuits out of the batch, using a 2 1/4 inch cutter. I baked 6 and froze the rest for later.

    Thanks for an amazing recipe!

    • We love hearing that! Thanks for sharing!

      • Rated 5 out of 5

        These look wonderful! 

        Can you make the dough 12-24 hours prior to baking and just keep it refrigerated? Would they come out all right/ taste the same? I want to make these for thanksgiving but would like to prep them prior given all the other things that need to be tended to as well! 

        • A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.

  18. I made these and they’re delicious. The rest I put in. The fridge. Any suggestions on how to reheat? I tried in the.More microwave but they turned out not so great 

  19. Can I use salted butter?

  20. These were DELICIOUS! I made them as directed and my family loved them. Thanks!

  21. Can I leave some in the freezer and bake a few weeks from now? Or should I bake them and then freeze them?

    • Yes, the biscuits can be frozen prior to baking. You can place the biscuits on a baking sheet; cover tightly with plastic wrap and place in the freezer overnight. Transfer to freezer bags for up to 2-3 months. When ready to serve, continue with desired number of biscuits, baking for an additional 5-10 minutes, or longer, as needed.

  22. Perfect to have with a bowl of soup !

  23. Looks so good! Can’t wait to try these.

  24. Could these biscuits be baked in a black iron skillet?