These maple biscuits with bacon are classic buttermilk biscuits, made better with maple syrup and bacon!
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
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.