These tasty, crunchy biscuits are a gem of American colonial cuisine and as modern today as they were hundreds of years ago. Enjoy them with your breakfast or brunch. Perfect for Biscuits and Gravy.
Maple Bacon Biscuit

Bacon Maple Biscuits
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 1/2 pound bacon, cut into 1/2-inch pieces, rendered, drained
  • 1 3/4 Cups all-purpose flour
  • 1 Tablespoons sugar
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon plus a pinch salt
  • 4 ounces butter, chilled and cubed
  • 6 Tablespoons maple syrup, divided, plus 1 Tablespoon
  • 6 Tablespoons cold buttermilk, plus 1 Tablespoon
Egg Wash
  • 1 egg
  • 1 egg yolk
  • 1 Tablespoon heavy cream
  • coarse salt, such as fleur de sel, as needed
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. Blend butter into flour mixture until it resembles small peas. Stir in the cooked bacon, 3 tablespoons maple syrup, and the buttermilk until the dough starts to come together. (Be careful not to overwork the dough -- it should be coarse and crumbly.)
  3. On a floured surface, gently roll the dough into a round about 1-inch thick. With a 2-inch round biscuit cutter, cut the dough into biscuits. (You should have 12 biscuits.)
  4. Place biscuits on a parchment-lined baking sheet. Place in the freezer just until chilled, about 10 minutes.
  5. Prepare the egg wash: In a small bowl, whisk together the egg, egg yolk and cream. Remove the chilled biscuits from the freeze and brush the tops with the egg wash. Sprinkle each biscuit with a pinch of salt.
  6. Bake at 350 degrees F until golden brown, about 25 minutes. While still hot, drizzle remaining maple syrup over the top of each biscuit, then bake for 3 additional minutes.

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