Maple Bacon Cheddar Biscuits
Maple Bacon Cheddar Biscuits
Soups and Breads
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, chilled
- 1 1/2 cups buttermilk
- 6 tablespoons Iron Fish Bourbon Maple Syrup, divided
- 2 tablespoons Fustini’s Butter Olive Oil
Directions
- 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 the freezer. Place into oven and bake for 15-18 minutes, or until golden brown. In a small bowl, whisk together the remaining 2 tablespoons maple syrup and Butter olive oil. Serve biscuits warm, brushed with the maple-butter mixture.
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