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Extra Flaky Maple Bacon Biscuits Recipe

stacked biscuits with bacon
stacked biscuits with bacon - Kate Shungu/Mashed

Biscuits are buttery, flaky delights that taste just as good plain as they do all dressed up. This biscuit recipe, brought to us by recipe developer Kate Shungu, throws both maple syrup and bacon into the mix, resulting in a flaky biscuit that includes irresistibly sweet, salty, and savory touches. "These biscuits are a fun spin on the traditional Southern biscuit," Shungu says. Of course, she can't help but highlight the star ingredients of these biscuits, explaining, "The maple syrup adds the perfect amount of sweetness to complement the crispy bacon pieces."

If you've ever made biscuits from scratch before then you know that the secret to ultra-flaky biscuits lies in the method — one that involves rolling out the dough, folding it on top of itself, then repeating the process to create plenty of layers. This process can seem intimidating to a non-baker, but luckily, Shungu lays out the steps to yield nearly foolproof biscuits in just over an hour. Plus, you only need seven ingredients to make the bacon-maple magic happen, so these biscuits are just begging to grace your Saturday morning brunch or breakfast table.

Read more: 12 Little-Known Facts About Salt

Gather The Ingredients For Maple Bacon Biscuits

ingredients for maple bacon biscuits
ingredients for maple bacon biscuits - Kate Shungu/Mashed

There are a handful of ingredients for this recipe that you'd find in just about any biscuit recipe: unsalted butter, all-purpose flour, baking powder, salt, and buttermilk. Of course, these aren't just any old biscuits, they're maple bacon biscuits, so you'll also need maple syrup and fully cooked (and cooled), crumbled bacon.

Step 1: Freeze The Butter

butter in freezer
butter in freezer - Kate Shungu/Mashed

Place butter in the freezer for 20 minutes.

Step 2: Mix The Dry Ingredients

flour and whisk in bowl
flour and whisk in bowl - Kate Shungu/Mashed

Meanwhile, place flour, baking powder, and salt in a large bowl. Whisk to combine.

Step 3: Grate The Butter

box grater with grated butter
box grater with grated butter - Kate Shungu/Mashed

Grate the cold butter on the large holes of a box grater.

Step 4: Incorporate The Butter Into The Flour Mixture

clumpy flour mixture in bowl
clumpy flour mixture in bowl - Kate Shungu/Mashed

Add grated butter to the flour mixture. Mix gently with your hands to combine.

Step 5: Mix In The Buttermilk, Syrup, And Bacon

dough ball in bowl
dough ball in bowl - Kate Shungu/Mashed

Stir in buttermilk, maple syrup, and crumbled bacon just until combined.

Step 6: Turn Out The Dough

dough ball on floured surface
dough ball on floured surface - Kate Shungu/Mashed

Flip the dough out onto a lightly floured surface.

Step 7: Form The Dough Into A Rectangle

dough on floured surface
dough on floured surface - Kate Shungu/Mashed

Pat into a rectangle about 2 inches high.

Step 8: Fold It Over, And Roll It Out

biscuit dough and rolling pin
biscuit dough and rolling pin - Kate Shungu/Mashed

Fold the dough in half, then use a rolling pin to roll it into another 2-inch high rectangle.

Step 9: Repeat The Rolling And Folding Process

rolling pin on dough
rolling pin on dough - Kate Shungu/Mashed

Repeat the folding and rolling process 2 more times to create flaky layers in the biscuits.

Step 10: Form One Last Rectangle

biscuit dough rolled out with rolling pin
biscuit dough rolled out with rolling pin - Kate Shungu/Mashed

Pat the dough into a 1-inch high rectangle.

Step 11: Cut Out The Biscuits

biscuit dough and knife
biscuit dough and knife - Kate Shungu/Mashed

Use a sharp knife to slice the dough into 10 biscuits.

Step 12: Refrigerate Them

biscuits on lined pan
biscuits on lined pan - Kate Shungu/Mashed

Place the biscuits on a sheet pan and refrigerate for 30 minutes.

Step 13: Preheat The Oven

oven set to 400 F
oven set to 400 F - Kate Shungu/Mashed

Meanwhile, preheat oven to 400 F.

Step 14: Bake The Biscuits

baked biscuits on baking sheet
baked biscuits on baking sheet - Kate Shungu/Mashed

Bake the chilled biscuits for 12-15 minutes, or until golden brown on the bottom.

Step 15: Cool, Then Serve

maple bacon biscuits on baking sheet
maple bacon biscuits on baking sheet - Kate Shungu/Mashed

Let cool slightly, and serve.

What Are Some Tips To Ensure My Maple Bacon Biscuits Bake Properly?

maple bacon biscuits on board
maple bacon biscuits on board - Kate Shungu/Mashed

Nobody likes a biscuit that's too dense, and on the other hand, no one likes a biscuit that's too light or chewy. What truly sets a biscuit apart from other baked goods are those flaky layers, and Shungu has laid out some steps to ensure that your biscuits are as layered as can be. First, consider the fact that the temperature of your ingredients matters. "Freezing the butter ensures that the butter is extra cold," Shungu explains. "When cold butter hits the hot oven, it creates air pockets that create flakiness." On a similar temperature thread, Shungu explains, "Grating the butter on a box grater, instead of working it in with your fingers, ensures the heat of your hands doesn't cool down the butter."

As you work through the recipe, you'll notice that there's quite a bit of folding the dough on top of itself — this serves an important purpose. "Folding the dough makes even more flaky layers," Shungu explains. And, once you've got thrice-folded biscuits that are cut and nearly ready for baking, one last round of refrigeration helps ensure optimal success in the oven. As Shungu tells us, "Refrigerating the biscuits before baking gets the butter nice and cold again."

How Should I Store Maple Bacon Biscuits?

buttered biscuit with bacon
buttered biscuit with bacon - Kate Shungu/Mashed

Naturally, these maple bacon biscuits conjure up images of savory-sweet breakfast entrees, so you can't go wrong pairing them alongside even more bacon and perhaps even a stack of flapjacks. "These are a great option for breakfast or brunch, along with some eggs," Shungu says. If you're hosting an at-home brunch for friends, these biscuits will make for the perfect centerpiece, and you could even give them the breakfast sandwich treatment: "You could add slices of ham inside to make them extra hearty or turn them into lunch."

Regardless of how you serve the biscuits, there's a good chance that a few of the 10 that this recipe yields will be leftovers. "These will keep for 3–4 days in an airtight container," Shungu says, and she advises to "warm any leftovers for 2–3 minutes in a 350 F oven." Though you could enjoy your leftover biscuits at room temperature, maybe with a slather of butter, Shungu does note, "Hot biscuits always taste better!"

Extra Flaky Maple Bacon Biscuits Recipe

maple bacon biscuits on board
maple bacon biscuits on board - Kate Shungu/Mashed

Prep Time: 1h 5mCook Time: 12mYield: 10 servingsIngredients

  • ½ cup (1 stick) unsalted butter

  • 2 ½ cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ¾ cup buttermilk

  • ¼ cup maple syrup

  • 5 slices bacon, cooked and crumbled

Directions

  1. Place butter in the freezer for 20 minutes.

  2. Meanwhile, place flour, baking powder, and salt in a large bowl. Whisk to combine.

  3. Grate the cold butter on the large holes of a box grater.

  4. Add grated butter to the flour mixture. Mix gently with your hands to combine.

  5. Stir in buttermilk, maple syrup, and crumbled bacon just until combined.

  6. Pour the dough out onto a lightly floured surface.

  7. Pat into a rectangle about 2 inches high.

  8. Fold the dough in half, then use a rolling pin to roll it into another 2-inch high rectangle.

  9. Repeat the folding and rolling process 2 more times to create flaky layers in the biscuits.

  10. Pat the dough into a 1-inch high rectangle.

  11. Use a sharp knife to slice the dough into 10 biscuits.

  12. Place the biscuits on a sheet pan and refrigerate for 30 minutes.

  13. Meanwhile, preheat oven to 400 F.

  14. Bake the chilled biscuits for 12-15 minutes, or until golden brown on the bottom.

  15. Let cool slightly, and serve.

Read the original article on Mashed.