Maple Bacon Cheddar Biscuits
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
4 tablespoons Wood's Maple Syrup
1 ½ teaspoons kosher salt
1 teaspoon baking soda
¾ cup unsalted butter, frozen
2 cups buttermilk
2 tablespoons CABOT melted unsalted butter
Preheat the oven to 440° 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, our, 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 of Wood's Maple Syrup. Add to the flour mixture and stir using a rubber spatula until a so 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 ¼ -inch thick rectangle. Cut out 12 rounds using a 2 to 2 ½ -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 the sheet 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.
Honestly, just use whatever syrup you want! The Ghosted is SO FUN!
- Serving Size
- per serving
- 26.8 grams
- Saturated Fat
- 15.4 grams
- 76 milligrams
- 959 milligrams
- 15 grams
- .3 grams
- 6.1 grams
- 13 grams
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