Bacon & Buttermilk Biscuits

Ingredients

• 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

Topping:

• 2 tbsp 30 ml Buttermilk
• 1 tbsp 15 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.