These maple biscuits with bacon are classic buttermilk biscuits, made better with maple syrup and bacon!
I'm still on a maple syrup and bacon kick and back with some perfect weekend baking (and eating!). These maple bacon biscuits are a special morning treat, especially appropriate for leisurely weekend enjoyment.
These buttermilk biscuits are both flavoured with and topped with maple syrup. Inside, you'll find lots of chunks of bacon. It's a classic combination and of course, everything is better with bacon!
For the biscuits, you will need:
- All purpose flour
- Baking powder
- Baking soda
- Maple syrup
For brushing before baking:
- Cream or Milk for brushing
No buttermilk? Make your own for this recipe by adding 1 tsp of lemon juice or white vinegar to 7 Tablespoons of regular milk. Let stand 5 minutes and use in the recipe.
Be sure not to over-cook your bacon. You want it cooked, but not crispy.
Maple Bacon Buttermilk Biscuits
- 6 slices bacon
- 1 3/4 cups all purpose flour
- 1 Tbsp white sugar
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt, omit if using salted butter
- 1/2 cup butter, cut into 8 pieces, salted or unsalted.
- 3 Tbsp maple syrup
- 7 Tbsp buttermilk, plus a bit more, if needed *see Note 1
Brushing before baking:
- 1 egg
- 1 1/2 tsp heavy cream
Brushing at end of baking:
- 3-4 Tbsp maple syrup
- Fleur de sel, or other coarse salt
- Cook bacon in a frying pan over medium heat until just cooked, but not crispy. Remove to a sheet of paper towel. Let cool and then dice. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add butter pieces and using a pastry cutter or fork, cut butter into flour mixture until it resembles small peas. Stir in the diced bacon then Add the maple syrup and buttermilk and stir with a fork until the dough just comes together. *You may need to add a touch more buttermilk.
- Remove dough to a lightly floured surface, and gently press into an oval about 1–inch thick. Cut the biscuits using a 2–inch round or square cutter, re-rolling the scraps to make additional biscuits. Place the biscuits on a parchment–lined baking sheet, about 2 inches apart. Freeze the tray just until the biscuits are chilled, about 10 minutes.
- Heat the oven to 350F. While the biscuits are chilling, prepare the egg wash by whisking together the egg and cream. Brush the chilled biscuits with the egg wash.
- Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle 1 tsp of the maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Remove from oven and top with a sprinkling of fleur de sel or other coarse salt. Serve while still warm.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.