Sourdough Maple Bacon Biscuits

Name: Sourdough Maple Bacon Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 LB. bacon cooked and chopped into small pieces; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 5 Tbsp cold stick butter; 1/2 cup sourdough starter ((fed or discard)); 2/3 cup buttermilk ((OR milk + 1 tsp apple cider vinegar)); 3 Tbsp maple syrup

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These sourdough maple bacon biscuits have flaky layers filled with a perfect blend of sweet and savory. They’re so hard to resist! Every bite is full of crisp, salty bacon and sweet maple syrup.

freshly baked sourdough maple bacon biscuits

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You really can’t go wrong with bacon and maple syrup, especially when they’re mixed inside a buttermilk biscuit.

We love having them for breakfast and sometimes lunch in our home. They’re so simple and make your house smell amazing. If you’re having guests over, this would be an amazing recipe to serve in the mornings!

Why You’ll Love This Maple Bacon Biscuit Recipe

Super Easy: These biscuits are so simple to make even if you’re a beginner baker!
Flaky Layers: The layers are so buttery and flaky, like a Pillsbury biscuit.
Perfect Breakfast: Who wouldn’t love maple and bacon wrapped up in a buttermilk biscuit for breakfast?!
Benefits of Sourdough: The sourdough starter adds gut benefits, especially if you let the dough ferment overnight!

Tips for the Best Biscuits

Always use cold stick butter when making biscuits.
For simplicity, use a cheese grater instead of cutting the butter into flour with a fork.
Don’t handle the biscuit dough for too long to keep it fluffy and light.
Never knead biscuit dough; just fold it over to combine and create layers.
When cutting your biscuits, never twist the cutter. Only go straight up and down for flaky layers.
After cutting the first round of biscuits out of your dough, don’t work it together to cut out another round. Instead, roll that dough into logs and place them around the biscuits on the sheet pan edges. This will help them rise upward, not outward, and ensure all biscuits have layers.

labeled ingredients for sourdough maple bacon biscuits

Ingredients You’ll Need

bacon that you’ve already cooked
unbleached all-purpose flour
baking powder
baking soda
sea salt
cold butter
sourdough starter fed or discard
buttermilk OR milk + apple cider vinegar
pure maple syrup

Kitchen Tools You’ll Need

How to Make Sourdough Maple Bacon Biscuits

Make the Biscuit Dough

In a mixing bowl, add flour, baking powder, baking soda, salt, and bacon peices (that you’ve already fully cooked and chopped). Mix until combined.

using a cheese grater to grate butter into dry biscuit ingredients

Grate butter or cut it into dry ingredient mixture with a fork. Mix butter peices to evenly distributed them throughout the dry ingredients.

pouring wet ingredients into dry to make maple bacon biscuits

Add in sourdough starter, buttermilk (or milk + apple cider vinegar), and maple syrup. Mix until evenly combined and a dough forms.

Preheat oven to 400 degrees Fahrenheit

Cut Out Biscuits

Turn dough out onto a lightly floured surface.

Use hands to combine any loose dry ingredients from the bowl

hand creating layers in the biscuit dough

Fold dough into an half lengthwise and then in half once more to create layers. DO NOT KNEAD THE DOUGH.

Use your hands to flatten the dough to make a 1-inch thick slab (any shape).

Use a small biscuit cutter to cut out 5-6 biscuits using a straight up and down motion, don’t twist the cutter when cutting them out.

Place each biscuit on a parchment lined baking sheet about 1-2 inches apart.

rolling excess maple bacon biscuit dough

With any excess dough, do not smush it together but instead cut the excess into 4 pieces, roll it into logs, and place around the outside of the biscuits (this helps biscuits rise upward while baking instead of out).

Bake Biscuits and Add Topping

maple bacon biscuits cut out on a sheet pan ready to be baked

Place biscuits in the oven and bake for 14-15 minutes until golden brown.

When biscuits finish baking, drizzle with a little extra maple syrup, and let cool on a wire rack. Enjoy!

Long Fermenting Instructions

To long ferment the biscuit dough, place the dough in the fridge overnight, up to 24 hours. Then proceed with the recipe. This will give these biscuits the benefits of fermented sourdough.

Storing Leftovers

Store leftover biscuits in an airtight container at room temperature for no more than 24 hours. After that place them in the fridge for 3-4 days.

Freezing Instructions

To freeze these biscuits you can do it either baked or unbaked. For unbaked biscuits you’ll want to shape the dough and place it on a parchment lined baking sheet but instead of putting it in the oven you’ll place it in the freezer.

Once the dough is frozen about 2 hours, you can place the frozen dough into a freezer safe bag or container. They’ll last up to 1 month in the freezer.

To freeze baked biscuits, ensure they’re cooled completely then place in a freezer safe bag or container. They’ll last 3-4 months in the freezer.

Best Way to Reheat Biscuits

The best way to reheat biscuits is in the oven at 350 degrees Fahrenheit for 5-8 minutes until warm. This keeps the texture and flavors perfect!

How to Serve Maple Bacon Biscuits

My favorite way to serve these biscuits is for breakfast by themselves or lunch with eggs or cottage cheese. You could also serve them with fresh fruit or even with a side of sausage or ham.

Recipe FAQs

Should I use salted butter or unsalted butter?

You can use either. I personally use salted butter for these biscuits.

Can I cook frozen biscuit dough or do I need to let it thaw?

It’s best to cook it frozen. It’ll just take a little longer.

Can I use maple syrup like I use for pancakes?

You’ll want to use a pure maple syrup that doesn’t have any other ingredients in it. We use ours for pancakes and recipes but if you’re using the Aunt Jemima type syrup, I recommend getting a pure option for this recipe.

More Sourdough Biscuit Recipes

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