Save
Maple Bacon Cheddar Biscuits stand out as a must-have for breakfast lovers. These soft, flaky biscuits, packed with smoky bacon, crispy cheddar, and a touch of maple sweetener, go faster than I can take them out of the oven. The secret lies in the harmony of tastes and tender texture—trust me, serving them warm is like a hug for your stomach.
The first time I took these to a holiday brunch, they were gone in a flash. My sister now asks for them at every family breakfast, and there's never a crumb left.
Ingredients
- Bacon: Go for thick-cut for that smoky crunch, and it holds its shape well when baked—look for a nicely marbled piece.
- All purpose flour: This makes the biscuit soft—sifting it adds extra lightness.
- Extra sharp cheddar cheese: You want a strong cheesy flavor, so opt for freshly grated.
- Baking powder: This helps the biscuit rise, so choose a fresh can for optimal lift.
- Kosher salt: It enhances all the flavors, steer clear of iodized for a clean taste.
- Baking soda: This adds airiness—just make sure it’s not expired.
- Unsalted butter: Frozen and grated is essential for that flaky texture—always pick real butter, not margarine.
- Buttermilk: It adds tang and helps create that tender crumb—give it a good shake before using.
- Maple syrup: Use pure syrup, not the fake stuff, for genuine sweetness; Grade B has a richer flavor.
- Melted unsalted butter: This gives a nice finish with shine and buttery richness.
Instructions
- Get the oven and baking sheet ready:
- Start by preheating the oven to four hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. This prep work sets you up for success once the dough is mixed.
- Cook the bacon:
- Chop the bacon into small bits and cook it in a large skillet on medium-high heat. About seven minutes should get it crispy and golden while rendering most of the fat. Move the cooked bacon to a paper towel-lined plate to cool down.
- Mix the dry goodness and cheese:
- In a large bowl, combine the cooked bacon with flour, shredded cheddar, baking powder, kosher salt, and baking soda. Toss it all together to coat the cheese and bacon evenly.
- Grate in the butter:
- Get your frozen butter and grate it right into the flour mix. Use the big holes of a box grater, then stir gently to distribute those cold little butter pieces for the flakiest result.
- Add the wet ingredients:
- In another bowl, whisk buttermilk and four tablespoons of maple syrup together. Pour this into the flour mix and stir gently with a spatula until you have a rough, shaggy dough. Don't overmix it!
- Shape and chill the dough:
- Lightly flour your work surface, then turn out the dough. Knead it just three to four times, folding gently until it’s combined. Use your hands or a rolling pin to flatten it into a rectangle, about one and a quarter inches thick. Cut out biscuits with a round cutter and place them on your baking sheet. Freeze them for fifteen minutes to keep the butter firm.
- Bake the biscuits:
- Toss the biscuits straight from the freezer into the oven and bake for fifteen to eighteen minutes. They should be a nice golden brown, and your kitchen will smell incredible.
- Finish and serve:
- Combine the leftover maple syrup with melted butter and brush this on the hot biscuits generously. Serve them warm for an awesome experience.
I owe a big thanks to my friend Megan for showing me the trick of freezing grated butter for biscuits. It really makes every layer flaky and tall. My family always argues about who gets the crispy edges!
Storage Suggestions
Keep leftover biscuits in an airtight container at room temperature for up to two days. To make them feel fresh again, reheat briefly in the oven. For longer storage, wrap tightly in plastic and freeze for up to one month. Bake straight from the freezer at three hundred fifty degrees until they’re hot.
Ingredient Swaps
If you don’t have buttermilk, just mix some milk with a splash of lemon juice or vinegar, and you’re good to go. You can swap in cooked turkey bacon if you prefer. For a tasty twist, try using smoked gouda instead of sharp cheddar.
Ways to Serve
Enjoy these biscuits with scrambled eggs for a hearty breakfast sandwich or as a delightful savory treat at brunch. Slice them open and fill with fried eggs and extra cheese for a truly indulgent morning meal.
Cultural and Historical Background
Rich biscuits stuffed with fillings celebrate Southern tradition, mixing innovation with indulgence. Maple syrup has always graced breakfast tables where sweet meets savory. The cheddar biscuit is a staple, but this version takes it to festive heights.
Seasonal Variations
Swap in chopped, cooked ham for a spring vibe. Toss in a handful of chives or fresh herbs when the summer comes around. In winter, try using smoked gouda instead of sharp cheddar for a richer flavor.
Success Stories
One reader mentioned they made these for a church fundraiser and sold out in twenty minutes. Another family turned it into biscuit sliders for their Super Bowl bash. The best tip? Double the batch—these things go quick!
Freezer Meal Tips
After cutting out the biscuits, freeze them in a single layer until solid. Then, transfer to a bag to store in the freezer for up to two months. Bake them straight from frozen, just adding a few extra minutes to the cooking time. This way, you’ll always have warm biscuits ready when you want them.
Serve these biscuits hot, and you’ll win breakfast every single time. Their aroma and flavor will make each morning unforgettable.
Common Recipe Questions
- → Can I use pre-cooked bacon?
Definitely, pre-cooked bacon is a good choice. Just make sure it’s crispy and well-drained before mixing in.
- → How do I keep the biscuits extra flaky?
Grating frozen butter straight into the flour mix and being gentle with the dough will help keep them flaky.
- → Can I substitute the buttermilk?
Whole milk with a dash of lemon juice or vinegar can replace buttermilk easily.
- → Is it possible to make these ahead?
For sure, just shape the dough and freeze the rounds. Bake them right from the freezer, adding a minute or two more to the bake time.
- → What cheese works best?
Extra-sharp cheddar has a bold taste, but you can go with mild cheddar or a mix including gouda if you like.
- → Can I omit the maple syrup?
If you want just savory flavors, the biscuits are still good without the syrup. But to add sweetness, keep that maple glaze.