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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To die for. I only had six slices of bacon so I added two slices of spec. I added a little more buttermilk just so the dough would come together. Lightly pressed fresh grated cheddar on top. Otherwise I followed the recipe it came out spectacular.
Do you think I can use almond flour instead of regular flour?
These would make excellent breakfast sandwiches with a fried egg and cheese!
Can you make up into maple cheddar biscuits dough then form biscuits and freeze until ready to bake for Thanksgiving?
Can these be cut in scones and baked longer so you aren’t wasting biscuit dough?
Can I make these ahead and freeze overnight before I bake them
How can I make these without the maple syrup — I’d prefer a savory biscuit. Thanks!
Turned out amazing I used a 3.25 cutter so weren’t as high but the biscuits were good !!
I did have to cook about 4 min longer.
You had at LEAST two more biscuits there! Waste not, want not. YUM YUM !!
BTW. I don’t have a website.
Looks delicious, can not wait to try…
Excellent
I made these biscuits tonight to accompany home made pea and barley and soup. They turned out great. A bit more work than other biscuits, but worth it.
I added chopped chives and fresh sage, which complemented the soup well.
I had difficulty fitting the baking trays in my freezer so took the biscuits off and put in the freezer without the trays.
Thank you for another great recipe.
Still making these oh so yummy biscuits regularly as my family request them with soups and stews. Today to go with chicken noodle soup currently simmering away in my Instant Pot on slow cook. Today I made sure the butter was well frozen and used my rather vintage food processor to grate the the butter. What a time and frustration saver as I do not enjoy grating slippery butter by hand!
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!
I have been making this recipe for two years now and my family LOVES it! Thank you for this wonderfully delicious recipe!!!
Can I just use self rising flour since I have some?
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?
I made these using gluten free flour and they are delicious! Family loved them and I’d certainly make again.
What kind of gluten free flour did you use?
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!
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!
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.