January 18, 2022

Ingredients -
8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp CABOT cheddar cheese
6-12 cheddar squares 
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
2 cups buttermilk
6 tablespoons WOOD’S BOURBON MAPLE SYRUP, divided
2 tablespoons CABOT  melted unsalted butter
Directions - 
Preheat the oven to 440 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
In a large bowl, combine bacon, flour, cheese, baking powder, salt, and baking soda.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Press 1 square of Cabot cheese into the top of each biscuit. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from the freezer. Place into the oven and bake for 15-18 minutes, or until golden brown.
In a small bowl, whisk together the remaining 2 tablespoons of BOURBON maple syrup and butter.
Serve biscuits warm, brushed with the BOURBON maple-butter mixture.