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 shove more of that good stuff in your mouth. Such is the case with Cheddar Bacon Biscuits with Maple Cinnamon Butter.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
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.
Of Course I Offer a Delicious Gluten Free Option!
I discovered Jovial Gluten Free Pastry Flour about six months ago. I love it. Not only does it bake up very well but it’s made from ancient grains that are soaked for easier digestion. I buy it by the six pack to save money. I love their gluten free pastas too!
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"
- 10 oz bacon cooked till crispy and chopped into bits
- 1 small yellow onion about 1 cup, diced small
- 2 cups flour I use Jovial gluten free, but of course you can use your favorite flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup coconut oil room temp (or your favorite cooking oil)
- 1 stick butter 1/2 cup, soft
- 1/2 cup plus 2 Tablspoons of milk room temp
- 1 egg
- 1 1/4 cups cheddar cheese grated
- 2-4 tsp serrano 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)
- 3 Tablespoons pure maple syrup ad 2 T first, if needed add a third
- 1 stick softened butter 1/2 cup
- 1 teaspoon cinnamon
Preheat oven to 375 and place rack in center position
Cook bacon till 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 till golden brown (five 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) Whisk until combined.
Add milk and egg. Whisk.
Add flour mixture a little at a time using a rubber spatula to stir between additions.
Add cheese, onions, chilies and bacon. Stir until well combined.
Fill muffin tins equally and bake for 17-20 minutes. 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 till smooth.
MAY I PLEASE ASK A FAVOR?
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