Looking for a biscuit that’s perfect for soaking up gravy or dipping into a runny egg yolk? These maple bacon biscuits are dense and savory, with just a touch of sweetness from maple syrup and hearty enough to hold up to your favorite gravy topping.

Maple bacon biscuits stacked on a plate.

If you love savory biscuits with just a touch of sweetness, these maple bacon biscuits are perfect for you. They’re a bit more on the hearty side—dense and sturdy, ideal for dipping into your favorite gravy or sopping up runny egg yolks.

The bacon adds a delicious, smoky flavor, and the hint of maple syrup gives them just the right amount of sweetness without overpowering the other flavors.

Cold butter gives them the most beautiful, flaky layers. These biscuits are a great match for a hearty breakfast or brunch!

We love to serve them with our French omelette, egg casserole, bacon bleu cheese frittata, or a warm cinnamon maple steamer.

What You’ll Need:

all-purpose flour
baking powder
salt
cold unsalted butter
bacon, cooked and crumbled
whole milk
maple syrup

Ingredients used to make maple bacon biscuits with each ingredient labeled.

How to Make Our Maple Bacon Biscuits Recipe:

Preheat and Prep: Preheat your oven to 425°F (220°C). Line an 8-inch or 9-inch pan with parchment paper.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

Whisk in a bowl of flour, baking powder, and salt.

Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or a fork to blend the butter until the mixture looks like coarse crumbs.

Add the Bacon: Toss the crumbled bacon into the flour mixture, making sure it’s evenly coated.

Crumbled bacon poured over a bowl of flour, salt, and baking powder.

Add the Wet Ingredients: Pour in the milk and maple syrup, a little at a time, mixing just until the dough comes together.

Shape the Biscuits: On a lightly floured surface, gently pat the dough into a 1-inch thick round. Use a biscuit cutter or glass to cut out biscuits and place them in your prepared pan.

Optional Chill: For an extra flaky biscuit, refrigerate the dough for about 30 minutes to allow the butter to set.

Bake: Bake the biscuits for 15-18 minutes, or until the tops are golden brown.

Serve: For a little extra sweetness, brush the tops with a bit more maple syrup right after they come out of the oven. These biscuits are best enjoyed warm with your favorite gravy or alongside eggs.

Tips:

Chilling the dough: If you have the time, refrigerate the dough for 30 minutes before baking. This helps the butter firm up, which leads to flakier biscuits.

Don’t overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can make the biscuits tough.

Make them sweeter: For a sweeter biscuit, try drizzling a little extra maple syrup on top or add a tablespoon of sugar to the dough.

Storage:

Room temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.

Freezer: These biscuits freeze well! Just let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through.

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