These delicious maple bacon biscuits are classic buttermilk biscuits, made even better with the addition of maple syrup and bacon!
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!
Ingredients and Substitutions
Bacon – regular bacon is all that’s needed here. Be sure not to over-cook your bacon. You want it cooked, but not crispy.
Maple syrup – real maple syrup is always going to be best. In a pinch, maple-flavoured syrup would also work.
Buttermilk – real buttermilk is recommended, but if you don’t have any on hand, 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.
Biscuit Baking Tips
- When making biscuits, the liquid added is a bit fluid (no pun intended :). You may not need quite all of it, or you may need to add a touch more to bring the biscuit dough to a the right consistency.
- When cutting biscuits, make one swift motion down and don’t twist the cutter at all. Any twisting motion seals up the sides of the biscuits and discourages a flaky rise.
- Likewise, when brushing the tops of biscuits, be sure to brush just the top and don’t let the liquid drip down the sides of the biscuits. For the same reason as above, this moisture might seal up the sides and discourage a nice rise.
Making ahead, Freezing and Storage
Biscuits are always best freshly baked, but these will keep at room temperature, stored in an airtight container, for a couple of days.
Biscuits freeze beautifully, so freeze any extras to enjoy later. They’ll keep well in the freezer for 2-3 months.
Get the Recipe: Maple Bacon Biscuits
- 6 slices bacon
- 1 3/4 cups all purpose flour
- 1 Tablespoon white sugar
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt, omit if using salted butter
- 1/2 cup butter, cut into 8 pieces, salted or unsalted.
- 3 Tablespoons maple syrup
- 7 Tablespoons buttermilk, plus a bit more, if needed *see Note 1
Brushing before baking:
- 1 large egg
- 1 1/2 teaspoon heavy cream
Brushing at end of baking:
- 3-4 Tablespoons 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.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!