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Article: Bacon & Buttermilk Biscuits

Bacon & Buttermilk Biscuits using Wabanaki Maple Syrup

Bacon & Buttermilk Biscuits


  • 4 cups 1 L All Purpose Flour
  • 4 tsp 20 ml Baking Powder
  • 1 tsp 5 ml Baking Soda
  • 1 tsp 5 ml Salt
  • ¾ cup 188 ml Unsalted Butter, cold
  • 6 slices Bacon, cooked and diced
  • 1 cup 250 ml Old Cheddar Cheese, grated
  • 1 ½ cups 375 ml Buttermilk
  • 4 tbsp 60 ml Wabanaki Maple Syrup


  1. Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. 
  3. Grate butter using the large holes of a grater. Stir butter, cooked bacon, and cheddar cheese into the dry ingredients.
  4. Combine buttermilk and 4 tablespoons maple syrup. Add to the dry ingredients and mix just until a soft dough forms.
  5. On a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a rectangle about 1 ¼” thick. 
  6. Cut biscuits into squares, place onto baking sheet and refrigerate for at least one hour.
  7. Preheat oven to 450F. Combine 2 tbsp buttermilk and 1 tbsp maple syrup and brush onto the top of each biscuit. 
  8. Bake biscuits for 15-16 minutes or until golden brown. Remove biscuits from oven and serve warm. 

Chef’s Tips

  • Cook the chopped bacon in a frying pan until crispy or cook full strips of bacon on a baking sheet in the oven until crispy; remove from heat and chop.
  • Biscuit dough can also be made in a food processor if preferred. Follow steps 2-4 as above and mix using the pulse button. 
  • Use a biscuit or cookie cutter to cut the dough into circles if preferred, remember to press straight down, and do not twist the cutter.