Delicious Maple Bacon Biscuits with Honey Butter Recipe

If buttery biscuits and crispy bacon had a sweet, golden baby, these Maple Bacon Biscuits with Honey Butter would be it. They’re fluffy, rich, and kind of irresistible—the kind of breakfast treat that makes your kitchen suddenly feel like a cozy B&B. Whether it’s a lazy Sunday brunch or a special morning with the family, these are sure to bring everyone to the table with big smiles.

Why You’ll Love This Recipe

I first whipped these up on a chilly autumn morning when I wanted something equal parts comforting and indulgent. The bacon adds a salty crunch, the maple syrup brings the cozy, and the honey butter? Well, let’s just call it breakfast magic.

• Sweet and savory flavors that balance beautifully
• No fancy ingredients—just pantry basics with a few tasty twists
• Ready in under 30 minutes (yes, really!)
• Perfect for brunch, gifts, or freezing for grab-and-go mornings

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cook the bacon until crisp, then drain and crumble. Set aside a little for garnish if desired.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cold, cubed butter. Use a pastry cutter (or two knives) to work it in until the mixture resembles coarse crumbs with pea-sized butter bits.
5. Stir in 3/4 of the crumbled bacon.
6. In a small bowl, whisk together the cold buttermilk and maple syrup.
7. Add the wet mixture to the dry ingredients. Stir gently with a fork just until combined—don’t overmix!
8. Turn dough onto a floured surface. Pat into a 1-inch thick round, and use a 2 1/4-inch cutter to cut biscuits. Re-roll scraps to get 8–9 total.
9. Place biscuits on lined baking sheet, spacing them close but not touching.
10. Bake for 12–15 minutes until golden on top.
11. Meanwhile, beat together softened butter, honey, and a small pinch of salt until creamy and whipped.
12. Let biscuits cool for 3–5 minutes, then serve warm with honey butter, a sprinkle of leftover bacon, and—if you’re feeling extra sweet—a little drizzle of maple syrup on top.

Chef’s Tips and Tricks

• Chill the dough in the fridge for 15 minutes before cutting for taller, flakier biscuits.
• Use your hands gently when patting the dough to keep it tender—no rolling pin needed.
• Don’t twist the biscuit cutter—it can seal the edges and prevent a good rise.
• Need these in a flash? Make the dough ahead and store it in the fridge for up to a day.

Recipe Variations and Serving Suggestions

• Add shredded sharp cheddar and fresh chives for an herby, cheesy twist.
• Make them mini for a brunch buffet or cocktail-style gathering—cut with a smaller biscuit cutter.
• Sandwich fried eggs and cheese between biscuits for next-level breakfast sandwiches.
• Swap honey butter for cinnamon butter or whipped cream cheese for fun flavor spins.

FAQs

Can I make these ahead?

Yes! You can freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to bake time.

What can I use instead of buttermilk?

Stir 2 tablespoons of lemon juice or vinegar into 3/4 cup milk. Let sit for 5 minutes for a quick homemade buttermilk substitute.

How do I store leftovers?

Store leftover biscuits in an airtight container at room temp for up to 2 days or refrigerated for 4 days. Reheat in the oven for best texture.

Recipe Card

If you try these Maple Bacon Biscuits, I’d love to hear about it! Leave a comment below, snap a photo and tag me on Instagram @thekitchensaid, or share it with anyone who loves breakfast as much as we do.