Maple Cheddar Bacon Biscuits Featured In Southern Cast Iron Magazine | Shana Was Here

Over years I know I’ve probably made hundreds upon hundreds of biscuits. Anyone who knows me knows that I love a good biscuit. Biscuits are fairly quick to make, inexpensive, and infinitely versatile. And let’s not forget that biscuits can be enjoyed for breakfast, lunch, or dinner.

This recipe for Maple Cheddar Bacon Biscuits just might be my favorite biscuit recipe I’ve come up with. These biscuits are buttery, flaky, and has the perfect amount of bacon and cheese to make every bite a special moment. The addition of maple syrup makes these biscuits even more special.

What’s really cool about these biscuits is that they were featured in this month’s Southern Cast Iron Magazine. How exciting!! Every month my mom purchases this magazine. She loves to flip through it and plot her next meal using one of her many cast iron skillets in her collection. She was probably more excited about the feature than I was. It’s quite an honor.😊

These biscuits are so good and very easy to execute. I have a few tips that I feel will aid in the ultimate success of this biscuit. Just remember to take your time and have fun!

The first thing to keep in mind is that everything should be chilled before you start. I usually keep a couple of cups of flour in freezer bags in the freezer in case I need them for baking biscuits. Sometimes I’ll measure out the dry ingredients of the recipe into the freezer bag for future biscuit making. I also keep a few sticks of butter in the freezer for the same reason.

If possible stick a metal bowl in the fridge a few hours before making the biscuits. The buttermilk and cheese should already be cold as they should have been stored in the refrigerator. And lastly, make sure the cooked bacon has cooled down before adding to the biscuit mix. And that’s it! Let’s make some biscuits!

Maple Cheddar Bacon Biscuits


2 1/2 cups unbleached all-purpose flour

2 tbsp baking powder

1/2 tsp salt

1 cup cheddar cheese

4 slices of bacon, cooked, drained & diced

1 1/2 stick unsalted butter, frozen

2 cups buttermilk

4 tbsp maple syrup

2 tbsp unsalted butter


1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, baking powder, salt, cheese, and bacon

3. With a large hole of a box grater, grate butter. Stir into flour.

4. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir until a dough forms.

5. Turn dough onto a lightly floured surface. Using a rolling pin roll out the dough into a uniform thickness (about 1″) and fold in half, then half again.  Roll out into a 1″ thickness again, and fold in half and a half once again.  Pat out into 1″ thickness and shape into a rectangle, and cut with a biscuit cutter. I used a large glass!

6. Put a 12 inch cast iron skillet in the oven with 2 tablespoons of butter. When butter melts, remove.

7. Place biscuits into skillet and bake for 25 minutes or until golden brown.

8. While baking, melted 2 tbsp of melted butter and 2 tbsp of maple syrup together. Set aside.

9. Serve biscuits warm with maple syrup/butter mixture.

Check out the March/April issue of Southern Cast Iron to see my feature!

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