(This recipe was revised and made new and improved in May 2024)

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 to shove more of that good stuff in your mouth. Such is the case with these Cheddar Bacon Biscuits with Maple Cinnamon Butter.
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A bowl, lined with blue and white fabric filled Cheddar Bacon Biscuits with Maple Cinnamon Butter!

Cheddar Bacon Biscuits with Maple Cinnamon Butter: Sweet, Savory and Spicy All Rolled into One!

Let’s talk about these little bites of heaven: salty bacon, savory cheddar, and spicy jalapeño all packed into one flaky little biscuit! Look closely, you can see all that good stuff!

Five Cheddar Bacon Biscuits with Maple Cinnamon Butter lined up on a marble surface


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.

Cheddar Bacon Biscuits with Maple Cinnamon Butter in bowls on a wood surface

Sometimes It’s Okay to be Flaky!

I like my biscuits flaky because when it comes to biscuits, flakiness is a really good thing. We achieve this by using cold butter and a pastry cutter to blend the butter with the flour (pastry cutter pictured in instructions). Then we fold the dough several times, making layers of that cold butter, Yum! 

Of Course I Offer a Delicious Gluten Free Option!

If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!

Cheddar Bacon Biscuits with Maple Cinnamon Butter in a white bowl on wood table with gold knife



The Recipe: Cheddar Bacon Biscuits with Maple Cinnamon Butter

You will need a pastry cutter or food processor, and a biscuit cutter or drinking glass. (affiliate links). 

Cheddar Bacon Biscuits with Maple Cinnamon Butter!
Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins

A savory, sweet, spicy biscuit topped with cinnamon maple butter!

Course: Bread
Cuisine: American
Keyword: easy side dish recipe
Servings: 12 biscuits
Author: Linda Spiker
  • 6 slices thick cut bacon, cooked until almost crispy, chop into bits
  • 1 1/2 cups cheddar cheese, freshly grated (separated)
  • 1/4 cup sliced jalapeños, chopped (the kind that are packed in water) You can use mild or spicy.
  • 2 cups all purpose flour (or your favorite gluten free brand)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 6 tablespoons cold butter, cut into pieces
  • 3/4 cup cold buttermilk
Maple cinnamon butter:
  • 2-3 Tablespoons pure maple syrup
  • 1/2 cup softened butter
  • 1 teaspoon cinnamon
  1. Preheat oven to 450 and place rack in center position. Cover a baking sheet with parchment and set aside

  1. Cook bacon until almost crispy. Remove from pan and set on paper towel, chop when cooled. While bacon cooks measure out dry ingredients, grate cheese and chop jalapeños

  2. Place flour, baking powder, baking soda and salt in a bowl. Whisk.

  3. Add cold butter to flour mixture.

  4. Use a pastry cutter to break butter into pea sized pieces (you can also use a food processor to do this)

  5. Add chopped bacon, 1 cup shredded cheese (reserving the rest for later) and chopped jalapeño to the mix. Stir with a wooden spoon until somewhat combined.

  6. Lightly flour counter and pour biscuit batter onto the counter. Use hands to combine and then form into a rectangle that is 1/2" thick.

  7. Fold 1/3 of the dough towards the center and then fold the other third over. (Basically you're stacking it into thirds) then press into a 1/2" thick rectangle again. Fold the dough into thirds again and and then press into a 1/2" thick rectangle for the last time. This will make you biscuits super flaky.

  8. Measure to make sure the dough is one half inch thick.

  9. Then use a biscuit cutter or the top of a jar or drinking glass to make biscuits into 2 1/2 rounds. You will probably only get nine biscuits from your first round of cutting, so take leftover scraps and press to 1/2" again and cut three more. This will make 12 biscuits.

  10. Place biscuits onto parchment covered cookie sheet. Brush tops with additional buttermilk. Bake 14- 16 minutes. Remove from oven and sprinkle with remaining cheddar cheese. Allow cheese on top to melt before handling. Serve with maple cinnamon butter and enjoy.

Maple Cinnamon Butter:
  1. Use fork to mash all three ingredients together, stir until smooth.




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