Go Back

Sticky Maple Bacon Biscuits

Servings 9 servings


For the syrup:

  • 1/4 cup maple syrup
  • 2 Tablespoons salted butter
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 pound cooked chopped bacon (about 1 cup total after cooking and chopping)
  • 2-4 Tablespoons chopped pecans optional

For the biscuits:

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt see note
  • 2 Tablespoons salted or unsalted butter (cold and cut into cubes, I use unsalted)
  • 2 Tablespoons shortening I use non-hydrogenated
  • 1 cup cold buttermilk


  1. Preheat oven to 475 degrees F. Spray or lightly grease an 8" square or 9" round pan.
  2. Make the syrup. Measure the maple syrup into a glass liquid measuring cup and add butter. Microwave until butter is melted. (Or, melt butter separately and stir into maple syrup.)
  3. Add brown sugar and flour and stir until well combined. Then stir in cooked, chopped bacon.
  4. Spread syrup mixture evenly in prepared pan. Sprinkle pecans evenly over syrup, if using.
  5. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
  6. Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
  7. After you've cut in the shortening, cut cold butter into the flour mixture until you have various sizes no larger than peas. You want your butter to stay cold, so work quickly.
  8. Make a well in the center of the flour and pour in the buttermilk.
  9. Working from the outside in, bring the flour into the center with a large spoon, scooping and turning the mixture in the bowl until the buttermilk is fully incorporated into the flour and you have a sticky dough.
  10. Drop dough by spoonfuls evenly over the syrup in the pan.
  11. Bake for 10 minutes at 475 degrees F. Then, without opening the door, turn oven off and allow biscuits to cook for another 5-10 minutes or until golden brown.
  12. Remove from oven, cover with a serving dish, then flip pan upside down. Scrape any remaining syrup and topping out of pan and quickly onto the biscuits while it's still hot and spreadable. Serve immediately. Biscuits should pull apart easily.

Recipe Notes

*I melted the butter with the maple syrup because I didn't want cold maple syrup to re-solidify my butter. If you don't have a microwave, you can do this in a pan on stove top, but heating and combining all together in the measuring cup saved dishes. *I was testing using pecans this time, so you'll only see the pecans on half of the pan. However, once I flipped it and scraped the additional topping out of the pan, they got spread all over the top. They were delicious, so it didn't matter, but just know that it's hard to keep them separate. *I cooked the bacon in the oven on a rack at 375 until the bacon was medium brown and starting to get a little crispy on the edges. You want it fully cooked, but I wouldn't take it to the super crispy stage. When mixed with the syrup, it's nice to have tender pieces mixed with just a bit of crispiness. *Biscuits are best served the same day. Cover and refrigerate leftovers. They can be reheated in a 375 degree oven, wrapped loosely in foil. This could take 5-10 minutes. My toaster oven works perfectly for this type of reheating. Recipe adapted from King Arthur Flour and from Fluffy Buttermilk Biscuits The Merchant Baker Copyright © 2015