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Cheddar Bacon Biscuits with Maple Cinnamon Butter!

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

Course Bread
Cuisine American
Keyword easy side dish recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12 biscuits
Author Linda Spiker

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 and place rack in center position. Cover a baking sheet with parchment and set aside

Biscuits:

  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.