These maple biscuits with bacon are classic buttermilk biscuits, made better with maple syrup and bacon!

Maple Bacon Buttermilk Biscuits

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!

Ingredients

For the biscuits, you will need:

  • Bacon
  • All purpose flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Butter
  • Maple syrup
  • Buttermilk

For brushing before baking:

  • Egg
  • Cream or Milk for brushing

Baking Tips

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 Syrup and Bacon Biscuits

maple bacon buttermilk biscuits

Get the Recipe: Maple Bacon Buttermilk Biscuits

Classic buttermilk biscuits, flavoured with and topped with maple syrup and studded with bacon.
5 stars from 3 ratings
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 12 biscuits

Ingredients

Biscuits:

  • 6 slices (6 slices) bacon
  • 1 3/4 cups (218.75 g) all purpose flour
  • 1 Tbsp (14.79 g) white sugar
  • 1 1/2 tsp (7.39 g) baking powder
  • 1/8 tsp (0.62 g) baking soda
  • 1/4 tsp (1.23 g) salt, omit if using salted butter
  • 1/2 cup (113.5 g) butter, cut into 8 pieces, salted or unsalted.
  • 3 Tbsp (44.36 ml) maple syrup
  • 7 Tbsp (103.51 ml) buttermilk, plus a bit more, if needed *see Note 1

Brushing before baking:

  • 1 (1) egg
  • 1 1/2 tsp (7.39 ml) heavy cream

Brushing at end of baking:

  • 3-4 Tbsp (44.36 ml) maple syrup

Topping:

  • Fleur de sel, or other coarse salt

Instructions
 

  • 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.

Notes

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.
Be sure to check out the Cook's Notes in the blog post for more tips for making this recipe.
Cuisine: American, Canadian
Course: Breakfast, Brunch
Author: Jennifer
Calories: 224kcal, Carbohydrates: 22g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 43mg, Sodium: 151mg, Potassium: 143mg, Sugar: 7g, Vitamin A: 280IU, Calcium: 55mg, Iron: 1mg
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