Introduction

These cheddar biscuits combine crispy bacon, sharp cheddar cheese, and a touch of maple syrup for a savory-sweet treat. Perfect for breakfast or as a side to your favorite meal, they bake up golden and fluffy with a buttery finish.

The image shows a close-up pile of golden-brown biscuits with a shiny, slightly crispy top layer, each biscuit about three thick layers visible with a soft and flaky inside texture. Small bits of cheese and bacon pieces are scattered throughout, adding orange and reddish color specks inside the creamy dough. The biscuits are stacked closely together on a white marbled surface with a clear blue background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter

Instructions

Step 1: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Heat a large skillet over medium-high heat. Add the diced bacon and cook until browned and crispy, about 6 to 8 minutes. Drain excess fat and transfer the bacon to a paper towel-lined plate.
Step 3: In a large bowl, mix together the cooked bacon, flour, shredded cheddar, baking powder, salt, and baking soda.
Step 4: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Stir to combine.
Step 5: In a medium bowl, whisk the buttermilk with 4 tablespoons of maple syrup. Add this liquid to the flour mixture and stir with a rubber spatula until a soft dough forms.
Step 6: Lightly flour your surface and knead the dough gently 3 to 4 times until it comes together. Roll the dough into a rectangle about 1 1/4 inches thick. Using a 2 to 2 1/2-inch biscuit or cookie cutter, cut out 12 rounds. Place the biscuits on the prepared baking sheet and freeze for 15 minutes.
Step 7: Remove the biscuits from the freezer and bake them in the oven for 15 to 18 minutes or until golden brown.
Step 8: While the biscuits bake, whisk together the remaining 2 tablespoons of maple syrup with the melted butter in a small bowl.
Step 9: Brush the warm biscuits with the maple-butter mixture before serving for a delicious glossy finish.

Tips & Variations

For a smokier flavor, use smoked cheddar cheese or add a pinch of smoked paprika to the dough.
If you don’t have buttermilk, make a substitute by adding 1 1/2 tablespoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Try swapping the bacon for cooked and crumbled sausage for a different savory twist.
For extra flaky biscuits, keep the butter and buttermilk cold until just before mixing.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a sealed bag for up to 2 months. Reheat in a 350°F (175°C) oven for about 10 minutes or until warmed through. Avoid microwaving to keep them flaky and crisp.

How to Serve

A stack of five golden-brown biscuits with a shiny, slightly crispy top layer and a soft, crumbly texture inside, showing visible bits of melted cheese and bacon pieces scattered throughout. The biscuits are arranged closely on a metal plate, with the top biscuit being gently held by a woman's hand, showing natural colored nails with a small silver decoration on one nail. The background is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk mixed with lemon juice or vinegar, and use a dairy-free butter alternative. Keep in mind this may slightly change the texture and flavor.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and cut out the biscuits, then freeze them on the baking sheet as directed. Keep them frozen until ready to bake; baking time remains the same when baking from frozen.