5 stars (19 ratings)
53 Comments »
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Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?
Anything that has the word maple in it is already a winner in my book.
Maple cookies, maple scones, maple donuts, maple cupcakes, maple butter.
All win, win, win.
And now, we have maple biscuits, which is basically the next best thing since sliced bread.
These bad boys are warm, tender, and so perfectly flaky. I mean, look at all those layers!!!
But the best part is not the bacon, not the maple syrup, and not how perfectly sweet and savory they are.
It’s how these biscuits are served: hot out of the oven, brushed with all the maple butter goodness in the entire world.
Maple Bacon Cheddar Biscuits
Yield: 12 servings
Prep: 45 minutes minutes
Cook: 25 minutes minutes
Total: 1 hour hour 10 minutes minutes
Soft, tender, oh-so-flaky biscuits the whole family will love! Wtih crisp bacon and maple syrup, what could be better, right?
5 stars (19 ratings)
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Ingredients
- 8 slices bacon, diced
- 4 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ½ cups buttermilk
- 6 tablespoons maple syrup, divided
- 2 tablespoons melted unsalted butter
Instructions
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup.Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.
Serve biscuits warm, brushed with the maple-butter mixture.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on September 26, 2018under appetizer, bread
53 CommentsLeave a Comment »
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53 comments -
Denise L Lefebvre — March 9, 2024 @ 7:49 AM Reply
Do you think I can use almond flour instead of regular flour?
-
Gayle — January 16, 2024 @ 9:33 AM Reply
These would make excellent breakfast sandwiches with a fried egg and cheese!
-
Melanie Hanson — November 13, 2023 @ 3:42 PM Reply
Can you make up into maple cheddar biscuits dough then form biscuits and freeze until ready to bake for Thanksgiving?
-
Brenda — October 25, 2023 @ 6:04 PM Reply
Can these be cut in scones and baked longer so you aren’t wasting biscuit dough?
-
Phoebe — September 30, 2023 @ 6:31 PM Reply
Can I make these ahead and freeze overnight before I bake them
-
Sharon Mullins — January 1, 2022 @ 7:52 AM Reply
How can I make these without the maple syrup — I’d prefer a savory biscuit. Thanks!
-
JudyR — October 3, 2021 @ 9:22 AM Reply
Turned out amazing I used a 3.25 cutter so weren’t as high but the biscuits were good !!
I did have to cook about 4 min longer.
-
Sharon Hardek — September 16, 2021 @ 3:12 AM Reply
You had at LEAST two more biscuits there! Waste not, want not. YUM YUM !!
BTW. I don’t have a website.
-
Linda J Douglas — August 30, 2021 @ 1:08 PM Reply
Looks delicious, can not wait to try…
-
Mariana — June 13, 2021 @ 4:05 PM Reply
Excellent
-
Terri — April 24, 2021 @ 9:02 PM Reply
I made these biscuits tonight to accompany home made pea and barley and soup. They turned out great. A bit more work than other biscuits, but worth it.
I added chopped chives and fresh sage, which complemented the soup well.
I had difficulty fitting the baking trays in my freezer so took the biscuits off and put in the freezer without the trays.
Thank you for another great recipe.
-
Terri — February 27, 2023 @ 4:37 PM Reply
Still making these oh so yummy biscuits regularly as my family request them with soups and stews. Today to go with chicken noodle soup currently simmering away in my Instant Pot on slow cook. Today I made sure the butter was well frozen and used my rather vintage food processor to grate the the butter. What a time and frustration saver as I do not enjoy grating slippery butter by hand!
-
Diana Dreher — January 22, 2021 @ 9:09 PM Reply
These are worth every bit of effort they take to make. They’re delicious! I know this will be a recipe I return to again and again!
-
Maria — December 26, 2020 @ 7:16 AM Reply
I have been making this recipe for two years now and my family LOVES it! Thank you for this wonderfully delicious recipe!!!
-
Pamela Taylor — May 13, 2020 @ 2:55 PM Reply
Can I just use self rising flour since I have some?
-
Cheryl — April 5, 2020 @ 5:53 PM Reply
I have been reviewing this recipe for a few weeks now. Since we are all shut in because of the pandemic I plan to make these for dinner this week. Quick question can I make these with self rising flour and exclude the baking soda and baking powder will they turn out ok?
-
Suzanne — April 5, 2020 @ 1:20 PM Reply
I made these using gluten free flour and they are delicious! Family loved them and I’d certainly make again.
-
Megan — January 19, 2023 @ 10:48 AM Reply
What kind of gluten free flour did you use?
-
Emmie Arendall — February 27, 2020 @ 8:32 PM Reply
I’ve made these with rave reviews!! I was trying to mix it up this round. I was thinking of adding rosemary and no bacon. If I want to leave out the maple syrup…should I replace that amount with buttermilk? I don’t want them to be dry by eliminating the liquid of the maple syrup. Thanks!
-
Priscilla — February 25, 2020 @ 5:33 PM Reply
The recipe looked so good I had to try them and they did not disappoint! The biscuits were so good, simple and delicious. These biscuits will definitely be a repeat recipe!
-
Maria — December 1, 2019 @ 1:47 PM Reply
Excellent recipe! Very easy to make and taste delicious. I was so happy to see the layers and get the height on the biscuits!
I saved several in the freezer for Christmas and know my children will love them.
-
Lynsey — November 28, 2019 @ 4:33 AM Reply
If I freeze the dough over night how long does it need to thaw out? Or can I just bake them straight from the freezer? Which way is best, I have time.
-
Chungah @ Damn Delicious — November 28, 2019 @ 6:07 AM Reply
If you have the time, I recommend thawing for 30-45 minutes.
-
April — November 23, 2019 @ 11:51 AM Reply
Could you make these in advance and leave in freezer overnight and bake as usual
-
Chungah @ Damn Delicious — November 23, 2019 @ 1:18 PM Reply
Absolutely!
-
Dianna Faucheux — October 20, 2023 @ 2:34 PM Reply
Could these biscuits be made as drop biscuits ???
-
Patti Eller — September 17, 2019 @ 10:35 AM Reply
Easy, quick and delicious — All of them!!!
-
Jana @ Damn Delicious — September 17, 2019 @ 10:39 AM Reply
Awesome! Thanks for sharing with us, Patti!
-
Stephanie — August 26, 2019 @ 12:22 PM Reply
This looks amazing! Sounds like too much work for breakfast but….. Breakfast for dinner would work 🙂 How can I say no to a bacon and maple combo. Anyone try to make them the night before and bake them the day after?
-
Ivona — July 11, 2019 @ 8:57 PM Reply
These came out perfect! You can make them without the bacon too. Definitely a keeper recipe!
-
Jana @ Damn Delicious — July 12, 2019 @ 11:59 AM Reply
You totally can! Thanks, Ivona!
-
Sally — March 17, 2019 @ 12:15 PM Reply
Love love ALL your recipes!!”!!!!!!!!!!!!!!
-
Jana @ Damn Delicious — March 17, 2019 @ 3:39 PM Reply
Thank you!!
-
Michele — February 2, 2019 @ 4:39 PM Reply
Oh my goodness! These are one of the best things I’ve ever baked! Unbelievably good. Now while I think I’m a decent baker I’ve never made a biscuit that I thought was better than ‘fine’ But these – these are the only biscuits I will EVER bake anymore.
-
Jana @ Damn Delicious — February 3, 2019 @ 3:57 PM Reply
Wow! That’s great, Michele! We have a few other biscuit recipes if you feel like getting into them. 🙂
-
Erin — November 2, 2018 @ 7:16 AM Reply
This looks amazing! Perfect for the holidays, too!
-
Jana @ Damn Delicious — November 2, 2018 @ 11:46 AM Reply
Totally!
-
RedHairedLady (Laura) — October 21, 2018 @ 6:07 PM Reply
I had been eyeing these biscuits for weeks, and finally made them today to go with some homemade loaded potato soup.
OMG, these biscuits are over the top good!!! The only thing I would do differently is fold the dough, to make the biscuits layered.
They rose beautifully too, and were perfectly thick. Although a couple actually flopped over while baking, as they rose so high. Not sure how to prevent that.
I got about 14 biscuits out of the batch, using a 2 1/4 inch cutter. I baked 6 and froze the rest for later.
Thanks for an amazing recipe!
-
Jana @ Damn Delicious — October 22, 2018 @ 8:42 AM Reply
We love hearing that! Thanks for sharing!
-
Maria — November 20, 2019 @ 5:21 PM Reply
These look wonderful!
Can you make the dough 12-24 hours prior to baking and just keep it refrigerated? Would they come out all right/ taste the same? I want to make these for thanksgiving but would like to prep them prior given all the other things that need to be tended to as well!
-
Chungah @ Damn Delicious — November 21, 2019 @ 6:24 AM Reply
A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.
-
Celeste — October 16, 2018 @ 3:11 AM Reply
I made these and they’re delicious. The rest I put in. The fridge. Any suggestions on how to reheat? I tried in the.More microwave but they turned out not so great
-
Chungah @ Damn Delicious — October 16, 2018 @ 5:33 AM Reply
I like to reheat in the oven at 325 degrees F until warmed through. It comes out perfectly! 🙂
-
Susan — October 9, 2018 @ 5:25 PM Reply
Can I use salted butter?
-
Chungah @ Damn Delicious — October 10, 2018 @ 3:57 AM Reply
I prefer to use unsalted butter so that I have complete control of the salt content. That way, you can add the exact amount of salt you want in the recipe.
-
Tanya — October 6, 2018 @ 4:20 PM Reply
These were DELICIOUS! I made them as directed and my family loved them. Thanks!
-
Jana @ Damn Delicious — October 6, 2018 @ 11:47 PM Reply
Thank you for sharing with us!
-
Liz Stone — September 29, 2018 @ 12:15 PM Reply
Can I leave some in the freezer and bake a few weeks from now? Or should I bake them and then freeze them?
-
Chungah @ Damn Delicious — September 30, 2018 @ 9:58 AM Reply
Yes, the biscuits can be frozen prior to baking. You can place the biscuits on a baking sheet; cover tightly with plastic wrap and place in the freezer overnight. Transfer to freezer bags for up to 2-3 months. When ready to serve, continue with desired number of biscuits, baking for an additional 5-10 minutes, or longer, as needed.
-
2pots2cook — September 29, 2018 @ 12:24 AM Reply
Perfect to have with a bowl of soup !
-
Kimberly — September 28, 2018 @ 12:45 PM Reply
Looks so good! Can’t wait to try these.
-
Sue Dupont — September 27, 2018 @ 10:11 AM Reply
Could these biscuits be baked in a black iron skillet?
-
Chungah @ Damn Delicious — September 27, 2018 @ 3:06 PM Reply
Yes, that should work just fine but as always, please use your best judgment when making substitutions and modifications.
Denise L Lefebvre — March 9, 2024 @ 7:49 AM Reply
Do you think I can use almond flour instead of regular flour?
Gayle — January 16, 2024 @ 9:33 AM Reply
These would make excellent breakfast sandwiches with a fried egg and cheese!
Melanie Hanson — November 13, 2023 @ 3:42 PM Reply
Can you make up into maple cheddar biscuits dough then form biscuits and freeze until ready to bake for Thanksgiving?
Brenda — October 25, 2023 @ 6:04 PM Reply
Can these be cut in scones and baked longer so you aren’t wasting biscuit dough?
Phoebe — September 30, 2023 @ 6:31 PM Reply
Can I make these ahead and freeze overnight before I bake them
Sharon Mullins — January 1, 2022 @ 7:52 AM Reply
How can I make these without the maple syrup — I’d prefer a savory biscuit. Thanks!
JudyR — October 3, 2021 @ 9:22 AM Reply
Turned out amazing I used a 3.25 cutter so weren’t as high but the biscuits were good !!
I did have to cook about 4 min longer.
Sharon Hardek — September 16, 2021 @ 3:12 AM Reply
You had at LEAST two more biscuits there! Waste not, want not. YUM YUM !!
BTW. I don’t have a website.
Linda J Douglas — August 30, 2021 @ 1:08 PM Reply
Looks delicious, can not wait to try…
Mariana — June 13, 2021 @ 4:05 PM Reply
Excellent
Terri — April 24, 2021 @ 9:02 PM Reply
I made these biscuits tonight to accompany home made pea and barley and soup. They turned out great. A bit more work than other biscuits, but worth it.
I added chopped chives and fresh sage, which complemented the soup well.
I had difficulty fitting the baking trays in my freezer so took the biscuits off and put in the freezer without the trays.
Thank you for another great recipe.
-
Terri — February 27, 2023 @ 4:37 PM Reply
Still making these oh so yummy biscuits regularly as my family request them with soups and stews. Today to go with chicken noodle soup currently simmering away in my Instant Pot on slow cook. Today I made sure the butter was well frozen and used my rather vintage food processor to grate the the butter. What a time and frustration saver as I do not enjoy grating slippery butter by hand!
Diana Dreher — January 22, 2021 @ 9:09 PM Reply
These are worth every bit of effort they take to make. They’re delicious! I know this will be a recipe I return to again and again!
Maria — December 26, 2020 @ 7:16 AM Reply
I have been making this recipe for two years now and my family LOVES it! Thank you for this wonderfully delicious recipe!!!
Pamela Taylor — May 13, 2020 @ 2:55 PM Reply
Can I just use self rising flour since I have some?
Cheryl — April 5, 2020 @ 5:53 PM Reply
I have been reviewing this recipe for a few weeks now. Since we are all shut in because of the pandemic I plan to make these for dinner this week. Quick question can I make these with self rising flour and exclude the baking soda and baking powder will they turn out ok?
Suzanne — April 5, 2020 @ 1:20 PM Reply
I made these using gluten free flour and they are delicious! Family loved them and I’d certainly make again.
-
Megan — January 19, 2023 @ 10:48 AM Reply
What kind of gluten free flour did you use?
Emmie Arendall — February 27, 2020 @ 8:32 PM Reply
I’ve made these with rave reviews!! I was trying to mix it up this round. I was thinking of adding rosemary and no bacon. If I want to leave out the maple syrup…should I replace that amount with buttermilk? I don’t want them to be dry by eliminating the liquid of the maple syrup. Thanks!
Priscilla — February 25, 2020 @ 5:33 PM Reply
The recipe looked so good I had to try them and they did not disappoint! The biscuits were so good, simple and delicious. These biscuits will definitely be a repeat recipe!
Maria — December 1, 2019 @ 1:47 PM Reply
Excellent recipe! Very easy to make and taste delicious. I was so happy to see the layers and get the height on the biscuits!
I saved several in the freezer for Christmas and know my children will love them.
Lynsey — November 28, 2019 @ 4:33 AM Reply
If I freeze the dough over night how long does it need to thaw out? Or can I just bake them straight from the freezer? Which way is best, I have time.
-
Chungah @ Damn Delicious — November 28, 2019 @ 6:07 AM Reply
If you have the time, I recommend thawing for 30-45 minutes.
April — November 23, 2019 @ 11:51 AM Reply
Could you make these in advance and leave in freezer overnight and bake as usual
-
Chungah @ Damn Delicious — November 23, 2019 @ 1:18 PM Reply
Absolutely!
-
Dianna Faucheux — October 20, 2023 @ 2:34 PM Reply
Could these biscuits be made as drop biscuits ???
Patti Eller — September 17, 2019 @ 10:35 AM Reply
Easy, quick and delicious — All of them!!!
-
Jana @ Damn Delicious — September 17, 2019 @ 10:39 AM Reply
Awesome! Thanks for sharing with us, Patti!
Stephanie — August 26, 2019 @ 12:22 PM Reply
This looks amazing! Sounds like too much work for breakfast but….. Breakfast for dinner would work 🙂 How can I say no to a bacon and maple combo. Anyone try to make them the night before and bake them the day after?
Ivona — July 11, 2019 @ 8:57 PM Reply
These came out perfect! You can make them without the bacon too. Definitely a keeper recipe!
-
Jana @ Damn Delicious — July 12, 2019 @ 11:59 AM Reply
You totally can! Thanks, Ivona!
Sally — March 17, 2019 @ 12:15 PM Reply
Love love ALL your recipes!!”!!!!!!!!!!!!!!
-
Jana @ Damn Delicious — March 17, 2019 @ 3:39 PM Reply
Thank you!!
Michele — February 2, 2019 @ 4:39 PM Reply
Oh my goodness! These are one of the best things I’ve ever baked! Unbelievably good. Now while I think I’m a decent baker I’ve never made a biscuit that I thought was better than ‘fine’ But these – these are the only biscuits I will EVER bake anymore.
-
Jana @ Damn Delicious — February 3, 2019 @ 3:57 PM Reply
Wow! That’s great, Michele! We have a few other biscuit recipes if you feel like getting into them. 🙂
Erin — November 2, 2018 @ 7:16 AM Reply
This looks amazing! Perfect for the holidays, too!
-
Jana @ Damn Delicious — November 2, 2018 @ 11:46 AM Reply
Totally!
RedHairedLady (Laura) — October 21, 2018 @ 6:07 PM Reply
I had been eyeing these biscuits for weeks, and finally made them today to go with some homemade loaded potato soup.
OMG, these biscuits are over the top good!!! The only thing I would do differently is fold the dough, to make the biscuits layered.
They rose beautifully too, and were perfectly thick. Although a couple actually flopped over while baking, as they rose so high. Not sure how to prevent that.
I got about 14 biscuits out of the batch, using a 2 1/4 inch cutter. I baked 6 and froze the rest for later.
Thanks for an amazing recipe!
-
Jana @ Damn Delicious — October 22, 2018 @ 8:42 AM Reply
We love hearing that! Thanks for sharing!
-
Maria — November 20, 2019 @ 5:21 PM Reply
These look wonderful!
Can you make the dough 12-24 hours prior to baking and just keep it refrigerated? Would they come out all right/ taste the same? I want to make these for thanksgiving but would like to prep them prior given all the other things that need to be tended to as well!
-
Chungah @ Damn Delicious — November 21, 2019 @ 6:24 AM Reply
A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.
-
-
Celeste — October 16, 2018 @ 3:11 AM Reply
I made these and they’re delicious. The rest I put in. The fridge. Any suggestions on how to reheat? I tried in the.More microwave but they turned out not so great
-
Chungah @ Damn Delicious — October 16, 2018 @ 5:33 AM Reply
I like to reheat in the oven at 325 degrees F until warmed through. It comes out perfectly! 🙂
Susan — October 9, 2018 @ 5:25 PM Reply
Can I use salted butter?
-
Chungah @ Damn Delicious — October 10, 2018 @ 3:57 AM Reply
I prefer to use unsalted butter so that I have complete control of the salt content. That way, you can add the exact amount of salt you want in the recipe.
Tanya — October 6, 2018 @ 4:20 PM Reply
These were DELICIOUS! I made them as directed and my family loved them. Thanks!
-
Jana @ Damn Delicious — October 6, 2018 @ 11:47 PM Reply
Thank you for sharing with us!
Liz Stone — September 29, 2018 @ 12:15 PM Reply
Can I leave some in the freezer and bake a few weeks from now? Or should I bake them and then freeze them?
-
Chungah @ Damn Delicious — September 30, 2018 @ 9:58 AM Reply
Yes, the biscuits can be frozen prior to baking. You can place the biscuits on a baking sheet; cover tightly with plastic wrap and place in the freezer overnight. Transfer to freezer bags for up to 2-3 months. When ready to serve, continue with desired number of biscuits, baking for an additional 5-10 minutes, or longer, as needed.
2pots2cook — September 29, 2018 @ 12:24 AM Reply
Perfect to have with a bowl of soup !
Kimberly — September 28, 2018 @ 12:45 PM Reply
Looks so good! Can’t wait to try these.
Sue Dupont — September 27, 2018 @ 10:11 AM Reply
Could these biscuits be baked in a black iron skillet?
-
Chungah @ Damn Delicious — September 27, 2018 @ 3:06 PM Reply
Yes, that should work just fine but as always, please use your best judgment when making substitutions and modifications.
