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.
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
Ingredients
- 8 slices bacon, diced
- 4 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ½ cups buttermilk
- 6 tablespoons maple syrup, divided
- 2 tablespoons melted unsalted butter
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- 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.
- 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.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.
- Serve biscuits warm, brushed with the maple-butter mixture.
Did you make this recipe?
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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.
If you have the time, I recommend thawing for 30-45 minutes.
Could you make these in advance and leave in freezer overnight and bake as usual
Absolutely!
Could these biscuits be made as drop biscuits ???
Easy, quick and delicious — All of them!!!
Awesome! Thanks for sharing with us, Patti!
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?
These came out perfect! You can make them without the bacon too. Definitely a keeper recipe!
You totally can! Thanks, Ivona!
Love love ALL your recipes!!”!!!!!!!!!!!!!!
Thank you!!
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.
Wow! That’s great, Michele! We have a few other biscuit recipes if you feel like getting into them. 🙂
This looks amazing! Perfect for the holidays, too!
Totally!
Haven’t made it but was wondering if I could use snythjng to substitute for the buttermilk. They look fantastic
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!
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.
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
I like to reheat in the oven at 325 degrees F until warmed through. It comes out perfectly! 🙂
Can I use salted butter?
I prefer to use unsalted butter so that I have complete control of the salt content. That way, you can add the exact amount of salt you want in the recipe.
These were DELICIOUS! I made them as directed and my family loved them. Thanks!
Thank you for sharing with us!
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.
Perfect to have with a bowl of soup !
Looks so good! Can’t wait to try these.
Could these biscuits be baked in a black iron skillet?
Yes, that should work just fine but as always, please use your best judgment when making substitutions and modifications.