If you popped by my kitchen right now, you would probably catch me guarding the cooling rack like a dragon with treasure, because these Maple Bacon Cheddar Biscuits have a habit of disappearing the second I turn my back. I baked a batch for my neighbor after she helped me wrestle a wobbly bookcase up the stairs, and we both ended up standing over the counter saying just one more, which always turns into two. The maple does this cozy thing with the bacon that feels like a crisp Saturday morning where somebody already made the coffee. And yes, I absolutely sneak a hot bite the moment they come out, even though I tell everyone else to wait.
Why I keep making these even on a Tuesday
I make this when we need a little celebration for no reason. My family goes a bit bananas for the flaky layers and melty cheddar puddles. The sweet and salty situation hits that perfect spot where you wonder if you should save room for dinner, but then you do not. Also, I finally cracked the not too sweet glaze thing that used to bug me, because maple can run the show if you let it. Now it plays nice. So do the crumbs, mostly.
If I am honest, I once tried rushing the chill time because I was hangry and regretted it immediately. Flat biscuits, still tasty, but not the look. Live and learn, right.
What you will need, with a few swaps I use
- 2 cups all purpose flour, about 250 g. My grandmother always insisted on a fancy brand, but honestly any unbleached flour works fine. If you want to nerd out, I like the flour guides at King Arthur Baking.
- 1 tablespoon baking powder
- 1 teaspoon kosher salt, plus a pinch more if your bacon is not super salty
- 1 tablespoon sugar or maple sugar if you have it
- 6 tablespoons cold unsalted butter, about 85 g, cut in small cubes. I sometimes grate frozen butter because it stays cold like a champ.
- 1 cup sharp cheddar, about 115 g, shredded. White cheddar is lovely. Pepper jack works in a pinch, gouda too.
- 6 slices thick cut bacon, cooked crisp and chopped. In a hurry, I have used good quality pre cooked bacon bits, no shame.
- 2 tablespoons pure maple syrup, plus a little extra for brushing. If you are curious about grades, this quick guide from Vermont Maple is super clear.
- 3 quarters cup cold buttermilk, plus more as needed. No buttermilk at home, mix milk with a squeeze of lemon, or thin plain yogurt with milk.
- 1 large egg, optional, for richer dough and a smidge more color
- Freshly ground black pepper, a few turns
Let’s make Maple Bacon Cheddar Biscuits
- Preheat the oven to 425°F. Line a baking sheet with parchment. This is where I turn on a playlist, otherwise I start snacking on the bacon, which is a problem.
- Cook the bacon until crisp, then chop. I like baking it on a rack because it stays flat and happy. If you want a method that never fails me, peek at this oven bacon guide. Save a teaspoon of the drippings if you are feeling wild.
- Whisk flour, baking powder, salt, and sugar in a large bowl. Drop in the cold butter. Use a pastry cutter to cut it in until you have pea size bits. The pastry cutter is essential here, or so I tell myself.
- Toss in the cheddar and the chopped bacon. A few grinds of pepper. It looks a bit messy at this stage, and that is perfect.
- In a small bowl, whisk buttermilk, maple syrup, and the egg if using. Pour this into the dry mix. Stir with a fork until the dough looks shaggy. Do not chase perfection. If it seems dry, add a spoon or two of buttermilk.
- Turn the dough out onto a lightly floured counter. Pat into a rough rectangle, about an inch thick. Fold it over itself like a letter. Rotate, pat again, fold again. I do this two to three times, it builds layers and also calms my brain for some reason.
- Pat to just under an inch and cut biscuits with a round cutter, about two and a half inches across. Press straight down, do not twist. Gather scraps gently, pat, and cut again. You will get 8 to 10, depending on how generous you are feeling.
- Set the biscuits on the lined sheet, nearly touching for soft sides or spaced for crisp edges. Brush the tops lightly with maple syrup. A sprinkle of extra cheddar is very yes.
- Bake about 12 to 15 minutes until puffed and golden. Rotate the pan once if your oven has hot spots. When the tops have that glossy maple sheen, I pull them. Remove the biscuits form the pan and cool a few minutes. This is where I usually sneak a taste, ow, but worth it.
Notes from my slightly chaotic counter
- Cold butter is the whole game. If the kitchen is toasty, I chill the cut biscuits for 10 minutes before baking; it makes them jump in the oven.
- That reserved bacon fat, just a teaspoon, brushed on the tops with the maple is unreal. Not necessary, but oh my.
- Flour brands absorb differently. If the dough looks dry, add a splash of buttermilk. If it looks sticky, dust with a tiny bit of flour. I used to fight it, now I just nudge until it feels right.
Variations I tried because I cannot help myself
- Jalapeño version, finely chopped, about a tablespoon. Nice heat that plays well with maple.
- Apple and bacon with diced tart apple. Tasted good, texture went a bit soggy. I would grate the apple and squeeze it next time, or actually, maybe skip it.
- Herby cheddar with a handful of chives and parsley. Proper spring picnic energy.
- Gluten free test with a cup for cup blend worked decently, spread a touch more. I would chill longer next time.
Equipment, plus workarounds I have used
I swear by a pastry cutter for quick work and flaky bits. But if you do not have one, two knives or even fingertips will do, just work light and fast. A metal biscuit cutter is lovely. A drinking glass works too. No parchment, use a lightly greased baking sheet. Rolling pin is optional, I mostly pat the dough with my hands. Also, if your baking sheet is thin, double it up so the bottoms do not brown too fast.
How to store and reheat, though they rarely make it that far
Keep leftover biscuits in an airtight container at room temp for up to 2 days. Reheat in a toaster oven at 350°F for about 5 minutes. They freeze well for 2 months, wrapped snug and tucked into a zip bag. Warm straight form frozen at 325°F until hot. Though honestly, in my house it never lasts more than a day.
Serving ideas I keep coming back to
- Breakfast sandwich with soft scrambled eggs and a swipe of maple butter. Dreamy.
- Chili night sidekick, especially with extra cheddar on top. Sounds odd, tastes fantastic.
- With a little green salad for lunch. Or just with coffee, which is my usual. On second thought, tea is nice too.
Small digression, I tried to snap a photo of these on the windowsill and my basil plant photobombed. That plant has opinions.
Pro tips I learned the hard way
- I once rushed and skipped the chill after shaping, and the biscuits came out a bit squat. Still good, less lofty. Do the quick chill if the dough is warm.
- I tried baking on foil and the maple glaze welded them to the sheet. Parchment is your best mate here.
- Season carefully. Bacon saltiness varies. I now taste a tiny pinch of the bacon and adjust the salt in the dry mix.
- Cut straight down with the cutter. Twisting seals the edges and keeps them from rising tall. I know it is tempting, do not do it.
FAQ, straight from my inbox and texts
Can I skip the bacon
Sure, though then we are just making maple cheddar biscuits, which are still lovely. Consider a pinch of smoked paprika for a little depth.
Can I make the dough ahead
Yes, shape and chill up to 24 hours. I think this tastes even better the next day, but my partner says fresh is best, so there we are.
Turkey bacon or plant based bacon, will it work
Yep. Crisp it well so it stays snappy in the dough.
Why are my biscuits dense
Usually the butter warmed up or the dough got overmixed. Keep things cold and stop stirring when it is shaggy. Also, a fresh can of baking powder matters more than you think.
No buttermilk here, help
Mix three quarters cup milk with about a tablespoon of lemon juice or vinegar. Let it sit a few minutes. Thin yogurt works too, add a splash of milk until it pours.
Can I halve this recipe
Absolutely. Or double it for a crowd. If you double, bake on two sheets and rotate their positions.
What maple syrup should I buy
Real maple is best for these Maple Bacon Cheddar Biscuits. I like amber for balanced flavor. This quick primer on maple syrup grades is handy if you are curious.
Alright yall, that is the batch. If you make these Maple Bacon Cheddar Biscuits, send me a photo so I can cheer and probably get hungry all over again.