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Bacon Cheddar Biscuits with Maple Chile Butter

Bacon Cheddar Biscuits

These Bacon Cheddar Biscuits get the perfect bite of sweet heat when served warm with a dab of maple chile butter melting into its flaky layers.

Bacon Cheddar Biscuits with Maple Chile Butter

Print This Recipe Total time Yield 12Source Slightly adapted from the Los Angeles TimesPublished
Bacon Cheddar Biscuits

Ingredients

  • 16¼ ounce all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 pinch ground nutmeg
  • 6 ounce frozen unsalted butter
  • 1 pound crispy, cooked bacon (chopped into bits)
  • 4 ounce grated Gruyère cheese
  • 6 ounce grated cheddar cheese
  • 1 cup chilled buttermilk
  • 1 egg yolk mixed with 1 teaspoon water (as egg wash)
  • freshly cracked black pepper
  • ½ cup unsalted butter (at room temperature)
  • 1/8 teaspoon arbol chile powder
  • ½ teaspoon maple syrup

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg. Use a box grater to gate the frozen butter into the mixture. Then use two knives to cut the butter into the flour mixture until a coarse, grainy texture is achieved. Stir the cooked bacon, grated Gruyère and cheddar cheese, slowly add the buttermilk and beat with a wooden spoon until the mixture is just combined, be careful not to overwork the dough.

Turn the dough out onto a floured surface and use the flats of your hands to press to a thickness of approximately three-fourths of an inch. Fold the dough into thirds and repeat two more times. Gently press the dough into a rectangle shape measuring 8 inches by 6 inches. Cut the rectangle into 12 (2‑inch) square biscuits.

Carefully transfer the biscuits to a rimmed baking sheet, spacing them an inch or so apart

Place the biscuits on the baking sheet in the freezer to chill for about 20 minutes. Meanwhile, heat the oven to 375 degrees.

Remove the biscuits from the freezer and brush all exposed sides with egg wash; sprinkle the tops with black pepper. Place the biscuits in the oven and reduce the heat to 350 degrees. Bake for 20 minutes, then rotate the baking sheet and continue baking until the biscuits are set and golden in color, an additional 12 to 15 minutes.

Meanwhile make the maple chile butter. In a medium bowl, beat together the room temperature butter, chile powder and maple syrup until the powder and syrup are fully mixed in with the butter. Taste and season as desired with salt. Refrigerate until needed.