Maple Biscuits And Bacon Gravy Recipe

It's a daunting task to conjure up a recipe that is somehow even more delicious and comforting than classic biscuits and gravy, but we'd argue that recipe developer Kara Barrett has done just that with her maple biscuits and bacon gravy. As the name suggests, you'll be making from-scratch, maple-infused biscuits, topped with a rich, savory, bacon-studded switch-up from the typical sausage gravy. "Maple and bacon are such a good fit. You have the salty and the sweet," Barrett describes, adding, "I love bringing forward the flavor of maple in the biscuits and the gravy."

While there's no denying that classic biscuits with sausage gravy have a reigning place in the breakfast and brunch spheres, it's nice to get creative in the kitchen without straying so far from tradition. This recipe gives bacon a place to shine and also offers an inventive way to use the protein that isn't simply serving it in slices as a side dish. Whether you want to serve a special weekend breakfast to your children or impress friends with a homemade brunch, these maple biscuits and bacon gravy are highly impressive without being fussy.

Considering the fact that you're making both elements of this dish completely from scratch, this is a surprisingly (and delightfully) minimal ingredients list. For the biscuits, you'll need flour, baking powder, sugar, sea salt, baking soda, frozen butter, maple syrup, and buttermilk. You'll also need that last ingredient for the gravy; Barrett highlights the acidic inclusion, saying, "I think the tang from the buttermilk brings in a nice flavor component," adding that you could instead use whole milk in a pinch.

Buttermilk isn't the only ingredient playing double duty in this recipe. You'll also need a bit more flour, salt, and maple syrup for the gravy, along with bacon and black pepper. Finally, you'll use just a pinch of smoked paprika as a finishing touch on the final dish. 

Grab a medium-sized bowl and whisk together 2 cups of flour, the baking powder, 1 teaspoon of salt, the sugar, and baking soda. Then, slice up the frozen butter into small pats and add it to the flour mixture, using your hands to work it into the dry ingredients — you may find that using a pinching motion with your fingers helps incorporate the butter best. "When making biscuits, the rule of thumb is to use cold ingredients and treat the dough gently," Barrett explains. "It's the opposite of bread making. Instead of building gluten, you want to inhibit it."

Next, add in 3 tablespoons of maple syrup, followed by a ½ cup of buttermilk in slow, steady increments. Use a butter knife or similarly-shaped utensil to combine the dough until shaggy, keeping in mind that your mixture is still going to be somewhat crumbly. If it seems too dry, add a bit more buttermilk, but no more than a teaspoon at a time. You're still going to be working with the dough and shaping it in the next few steps, so don't worry if you don't have a fully formed, cohesive dough just yet. 

Turn the biscuit dough out onto a clean work surface and pat it into a square, using a bench scraper as needed to keep the edges relatively smooth and even. Then, either cut the dough in half and stack the pieces or simply fold it over, which will create layers and give the finished biscuits that desirable flaky texture. Repeat the cutting or folding process twice more, and every time you do it, be sure to work the dough back into a square. By the time you're done with all this patting, shaping, and folding, you should have a nice and cohesive dough that stays together on its own. 

Now, roll the layered dough out into a roughly ½-inch-thick square, and use the bench scraper to trim any uneven edges. Cut the square into 4 even, smaller squares, then transfer them to a parchment-lined baking sheet. Go ahead and get the oven preheating to 450 F at this point, but don't pop the biscuits in just yet — instead, place them in the freezer to chill for 30 minutes.

Once the chilling time is up, reduce the oven's heat to 425 F and transfer the biscuits straight from freezer to oven. Bake for about 15 minutes, or until the tops of the biscuits are nice and golden, then set them aside. 

While the biscuits chill and bake, you can turn your attention to the gravy. Start by frying 4 slices of bacon in a large pan over medium heat. Once they're crispy, set them aside on a layer of paper towels. Remove all but 2 tablespoons of pan drippings (save your bacon grease for other tasty dishes later on), then add in 2 tablespoons of flour, 1 teaspoon of salt, and the black pepper. Whisk the flour into the bacon grease and allow it to cook for a few minutes. 

Next, begin pouring the remaining buttermilk into the pan, but not all at once — work in increments, being sure to thoroughly whisk the liquid in so it doesn't burn. Turn the heat down and allow the gravy to simmer for 5-7 minutes, during which time it will thicken up significantly. If your gravy isn't quite thick enough after this time, simply simmer it for longer. And if it ends up too thick, just give it a splash of buttermilk to adjust the consistency.

Once the gravy has reached your desired level of thickness, go ahead and stir in the remaining maple syrup. At this point, give your gravy a taste and feel free to add any more salt and pepper as you see fit. 

Finally, it's time to enjoy the fruits of your hard labor, so start by layering a biscuit or 2 on a plate. Smother the biscuits in the rich gravy, then crumble some of that crispy bacon right on top. A finishing sprinkle of smoked paprika will add some color and a pop of smokiness to the dish, then you're ready to dive into your savory creation. "Add some scrambled eggs to complete this dish and some breakfast potatoes if you want to go all out," Barrett says in regards to pairing options.

Barrett doubts that you'll have any leftovers, given the small-batch nature of this recipe and the sheer deliciousness of it, but if you do end up with some extras, she has some advice. "Wrap the biscuits well and keep them at room temperature, and store the gravy in the fridge in an airtight container," she advises. "Warm the biscuits in the oven and reheat the gravy on the stovetop or microwave."