Sometimes you eat something with so much flavor your mouth wants to shout hallelujah but it can’t because your brain is telling your hands tto shove more of that good stuff in your mouth. Such is the case with Cheddar Bacon Biscuits with Maple Cinnamon Butter.
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Sweet, Savory and Spicy All Rolled into One!
Let’s talk about these little bites of heaven, salty bacon, sweet onion, savory cheddar, and spicy Serrano chilies all packed into one little biscuit! Look closely, you can see all that good stuff!
But Then We Add The Maple Cinnamon Butter…
Because why wouldn’t we??? Slather that yummy stuff on y’all! All those flavors together are like a little ball of buttery bliss.
How to Handle a Those Peppers!
Of Course I Offer a Delicious Gluten Free Option!
You can use any traditional flour you wish for this recipe, but I have a recommendation for my gluten free friends. I love King Arthur Measure for Measure Gluten Free Flour for this recipe. No one even notices the difference!
The Recipe: Cheddar Bacon Biscuits with Maple Cinnamon Butter
You will need a muffin tin, a whisk and silicone spatula (affiliate links). It also wouldn’t hurt to learn to handle a hot chili pepper! In fact it might hurt if you don’t learn! See how here. If you prefer not to chop hot chili peppers by hand you can use canned green chilis, but note they will be milder.
A savory, sweet, spicy biscuit topped with cinnamon maple butter! If you don't wish to chop a hot chili pepper by hand you can opt to use green chili peppers in a can. See link and notes above under "tips and what you need"
- 6 slices thick cut bacon, cooked until crispy and chopped into bits
- 1 cup yellow onion, peeled and diced small
- 2 cups flour, I use King Arthur gluten free, but of course you can use your favorite baking flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup coconut oil, room temp (or your favorite cooking oil)
- 1/2 cup butter, soft
- 1/2 cup plus 2 Tablespoons of milk, room temp
- 1 egg
- 1 1/2 cups cheddar cheese, grated, separated
- 2-4 teaspoons serrano or jalapeno chilies, very finely diced 2 tsp=mild, 3 tsp= med 4+ spicy (please see instructions in post linked above for handling) You can also use hatch chilis in a can if you prefer. But you'll need more because they aren't as hot
- 2-3 Tablespoons pure maple syrup
- 1/2 cup softened butter
- 1 teaspoon cinnamon
Preheat oven to 375 and place rack in center position
Cook bacon until almost crispy. Remove from pan and set on paper towel, chop when cooled.
Pour out some bacon grease leaving the bottom of the pan coated. Add onions to pan and saute on medium heat till golden brown (5-8 minutes or so). Set aside.
Place flour, baking powder and salt in a bowl. Whisk and set aside.
Place soft butter and coconut oil in a large bowl. (If coconut oil is solid, warm till it becomes liquid) Use a hand/stand mixer or whisk to mix until well combined.
Add milk and egg. Mix.
Add flour mixture a little at a time using a rubber spatula to stir between additions.
Add 1 1/4 cup cheese (reserving the last 1/4 cup for later), onions, chilies and bacon. Mix until well combined.
Fill muffin tins equally and bake for 17-20 minutes. When done remove from oven and immediately top each biscuit with remaining cheese. Allow to cool a bit and serve with maple cinnamon butter. (Note: because biscuits have cheese in them they may not look done when they actually are, tempting you to leave them in longer resulting in a dry biscuit. Resist the temptation. Do not overcook!
Use fork to mash all three ingredients together, stir until smooth.
MAY I PLEASE ASK A FAVOR?
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