Oct 2009

Maple Bacon Biscuits


Is it just me or has bacon’s popularity gone viral over the past few years? Fat-streaked slices of cured pork have always been a morning mainstay, but these days, bacon has expanded well beyond the breakfast table. I’ve encountered bacon-kissed lip balms, bacon desserts, bacon-infused vodka, and even bacon lingerie! With the bacon bandwagon steaming along at full speed, it’s no surprise that these Maple Bacon Biscuits are one of the best-selling items at Huckleberry, a bakery and café in Santa Monica.

The Los Angeles Times developed this recipe based on Chef Zoe Nathan’s creation. I’ve never dined at Huckleberry, but was excited to prepare their famous Maple Bacon Biscuits at home. At first bite, I wasn’t sure what the fuss was all about. But after the second one, I was completely taken by the biscuit’s slightly sweet crust and tender layers of flaky dough. The texture and flavors were perfect. After I finished the first biscuit, I quickly moved onto a second one. Bacon and maple syrup are a deliciously lethal combination.

  • 1 pound bacon, cut into 1/2-inch pieces
  • 3 1/2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
  • 3/4 cup plus 2 tablespoons maple syrup, divided
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 egg yolk
  • 1 egg
  • 1 tablespoon heavy cream
  • Fleur de sel


In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.


On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.


Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.


Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.

Makes 2 dozen biscuits.

[For Printable Recipe Click Here]

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34 thoughts on “Maple Bacon Biscuits

  1. this looks delish. and it kinda looks like a cranberry biscuit. you should mess with people’s heads and tell them it’s cranberry. yum yum!

  2. While this isn’t my favorite treat in the Huckleberry line-up (I’m looking at you, salted caramel) it was certainly a memorable one! Yours look just as good – if not better!

  3. Mmmmm I remember seeing this recipe in the LA Times. I think this is how I’d most prefer to eat bacon. I’ll pass on the panties!

  4. who ever thought up maple bacon bisquits were brilliant. Thanks for the recipe, I am just scared that the bacon won’t make it to the batch cause I’ll end up eating it all before hand.

  5. I don’t know what it is about bacon, but it is the one ingredient people seem to use to liven things up. Although chocolate-bacon cupcakes are a little too extreme for me, this biscuit recipe seems just perfect. I always dip my bacon in maple syrup, so it seems like these would just take care of that for me. One days when I feel like I deserve a treat, I am going to make these.

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  7. I am just so excited!!! I was actually waiting to try and make a field trip to Huckleberry for these, but I think I can hold out a few weeks and try your version. All for a great cause of course 😉

  8. Hi Gastronomer,

    Nice! 🙂 They look delicious. If you get a chance, try Huckleberry’s version. Be sure to go early for a nice, relaxing breakfast (beating the late brunch crowd). Their Maple Bacon Biscuit is one of my favorites (and a few other items as well).

  9. Hmm, maybe I can add this to the Butterscotch budino as one of my Thanksgiving potluck offerings this year!

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  11. Chris – I am uncertain. The original recipe does not specify. Also, I have never tried myself. I think it would be a worthwhile experiment to freeze one from your batch to see how it turns out. Please report back!

  12. Over the top good. Made these yesterday morning. Couldn’t stop eating them. Thanks for sharing something that will become a staple at our house.

  13. I’m biscuit shy because I’ve yet to make them and have them turn out the way they’re supposed to, but this recipe is definitely going to make me try again.

  14. I found the maple bacon biscuits at huckleberry to be more scone like— did you find yours to be the same? the actual taste/flavor was amazing but texture was my issue. thoughts on yours? or what I can do to make them more flaky/biscuity.

  15. Dana – I found these to be true to their name — very flaky and quite biscuit-y. The trick to flaky biscuits is to work the dough as little as possible, also mix the butter and dry ingredients quickly so that the butte remains cold and firm.

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  17. Unreal how good these biscuits are. If you haven’t tried them you are missing heaven in your mouth

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