These Fluffy Bacon Buttermilk Biscuits with Maple Glaze will be the biscuits by your dinner plate. They’re flaky, sweet and nothing beats homemade.
- 1 cup flour
- 1 Tbsp. coconut or brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 3 pieces cooked bacon, diced
- 6 Tbsp. chilled butter, divided
- 1/3 cup buttermilk (you may need 1–2 Tbsp. more, depending)
- 1 Tbsp. maple syrup
- Brown in the bacon in a cast iron skillet.
- Remove it when crispy, drain on a paper towel and dice. Wipe the skillet out when it is cooler to remove some of the excess fat. You’ll bake the biscuits in this skillet.
- Add the flour, maple/brown sugar, baking powder, and salt to a bowl and whisk together.
- Add the cooked, diced bacon and 4 tablespoons of the butter.
- Work the bacon and butter into the dry mixture with your fingers, a fork, or a pastry cutter until pea-sized pieces are formed.
- Add the buttermilk and mix it into the dough until it loosely starts to pull together. Add more buttermilk, a tablespoon at a time to pull it together.
- Turn the dough out onto a well-floured surface.
- Using a biscuit cutter, or the rim side of a mason jar, cut out 5 biscuits in the dough and place them back in the skillet that you cooked the bacon in.
- Bake for 10-12 minutes or until the tops are just golden.
- Melt the remaining butter and mix with the maple syrup.
- Brush the tops of the biscuits and serve while hot.
- If you don’t have a cast iron skillet, cook the bacon in a pan and use the bacon grease to grease a baking sheet before baking.
- I’ve doubled and tripled these ratios. Feel free to adjust for your crowd!
- Serving Size: 1 biscuit
- Calories: 99
- Sugar: 7 g
- Sodium: 607 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 18 mg