Introduction

Maple Bacon Biscuits combine savory, smoky bacon with the sweet richness of maple syrup in a tender, flaky biscuit. These warm, flavorful treats are perfect for breakfast or brunch and are sure to become a favorite.

The image shows several golden-brown scones with a rough, crumbly texture, some with hints of red berries inside, arranged on parchment paper atop a white marbled surface. One scone is broken open to show its soft, flaky inner layer with berry pieces scattered throughout. A decorative silver spoon with honey rests near the scones, with honey droplets glistening on the paper. The scones have a lightly crusted top layer with a sprinkle of coarse sugar, giving them a slightly shiny, textured appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 large egg
1 1/2 teaspoon heavy cream
3-4 Tablespoons maple syrup (for drizzling)
Fleur de sel or other coarse salt (for sprinkling)

Instructions

Step 1: Cook bacon in a frying pan over medium heat until it is just cooked but not crispy. Remove and drain on paper towels, then let cool and dice. Set aside.
Step 2: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter pieces and use a pastry cutter or fork to work the butter into the flour until the mixture resembles small peas. Stir in the diced bacon.
Step 3: Add maple syrup and buttermilk to the flour mixture and stir with a fork until the dough just comes together. Add a little more buttermilk if the dough feels too dry.
Step 4: Turn the dough onto a lightly floured surface and gently press into an oval about 1 inch thick. Cut out biscuits using a 2-inch round or square cutter. Re-roll scraps and cut additional biscuits. Place biscuits about 2 inches apart on a parchment-lined baking sheet.
Step 5: Freeze the biscuits for about 10 minutes until chilled. Meanwhile, preheat the oven to 350°F (175°C).
Step 6: Whisk together the egg and heavy cream to make an egg wash. Brush the chilled biscuits with the egg wash.
Step 7: Bake the biscuits for about 25 minutes until they just start to brown. Remove from the oven and quickly drizzle about 1 teaspoon of maple syrup over each biscuit.
Step 8: Return the biscuits to the oven for an additional 3 minutes. Remove and sprinkle with fleur de sel or coarse salt. Serve warm for best flavor.

Tips & Variations

For a richer flavor, use homemade buttermilk or let milk sour with a bit of lemon juice before using.
Substitute thick-cut applewood smoked bacon for a deeper smoky taste.
Try adding a pinch of black pepper or cayenne to the dough for a subtle spicy kick.
If you prefer sweeter biscuits, brush more maple syrup on top just before serving.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits wrapped individually in foil for up to 1 month. To reheat, warm in a 350°F oven for 5–7 minutes until heated through. Avoid microwaving to preserve texture.

How to Serve

The image shows five golden brown scones with a rough, crumbly texture sitting on a piece of parchment paper over a baking tray. One scone is broken in half, revealing a light, fluffy inside with visible bits of red fruit or berries. The scones have a slightly shiny, sugary crust on top with some sparkling sugar crystals. Near the top of the image, an old-fashioned silver spoon with honey or syrup resting inside it adds a sticky golden shine. The parchment paper has some drops of syrup scattered around, enhancing the fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup and let it sit for 5 minutes to mimic buttermilk’s acidity, which helps tenderize the biscuits.

Can these biscuits be made ahead of time?

Yes, you can prepare the biscuit dough and cut out the shapes, then freeze them on the baking sheet. Once frozen, store in a sealed bag and bake directly from frozen, adding a few extra minutes to the baking time.