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Ingredients
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Biscuits
Whipped Bacon-Maple
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a rack in the middle of the oven.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon granulated sugar until evenly distributed.
- 3
Cut in butter
Cut 3/4 cup (6 tablespoons) cold unsalted butter into about 1/2-inch cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (total time ~2–3 minutes). The visible butter bits give flakiness.
- 4
Add buttermilk
Make a well in the center of the dry ingredients and pour in 1 cup cold buttermilk. Stir gently with a fork or a rubber spatula until a shaggy dough forms and most dry streaks are gone. Do not overmix — small pockets of flour are fine.
- 5
Fold and shape
Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers (press gently — do not knead). Pat the dough into a roughly 3/4- to 1-inch thick rectangle about 6 by 4 inches.
- 6
Cut biscuits
Using a 2 3/4-inch round cutter (or a clean glass), press straight down without twisting to cut three biscuits. Gently press leftover scraps together once and cut a fourth if you want an extra small biscuit.
- 7
Prepare for baking
Place the biscuits on the prepared baking sheet about 1/2 inch apart for crisper sides or touching for taller biscuits. Brush the tops with 2 tablespoons heavy cream and sprinkle 1/4 teaspoon coarse sea salt evenly over the tops.
- 8
- 9
Cool briefly
Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes before serving. This prevents soggy bottoms and lets the crumb set while still warm for easier spreading.
Whipped Bacon-Maple
- 10
Cook bacon
While the oven preheats, place 3 slices thick-cut bacon in a cold skillet and turn the heat to medium. Cook until crisp, about 8–10 minutes, turning occasionally so it browns evenly. Transfer cooked bacon to a paper towel–lined plate to drain and cool. Reserve 1 teaspoon of bacon fat for flavor if desired (optional).
- 11
Chop bacon
When cool enough to handle, chop the bacon into small pieces (about 1/4-inch). Reserve a few pinches (about 1 teaspoon) of finely chopped bacon for garnish if you like.
- 12
Mix base
In a medium bowl, combine 3 tablespoons softened unsalted butter and 2 ounces softened cream cheese. Beat with a hand mixer or whisk until smooth and light.
- 13
Add maple and seasoning
Add 3 tablespoons pure maple syrup, 1 tablespoon powdered sugar, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon apple cider vinegar to the butter-cream cheese mixture. Beat until incorporated and slightly aerated (about 30–45 seconds). The vinegar brightens the flavor and the pepper balances sweetness.
- 14
Fold in bacon
Gently fold the chopped bacon into the whipped mixture, reserving the small pinch for garnish. Taste and adjust: add up to 1 teaspoon hot water if the mixture is too stiff for spreading.
- 15
Whip finish
Continue to whip by hand or with the mixer for another 15–20 seconds to create a light, spreadable texture. Transfer the whipped bacon-maple to a small serving bowl and top with the reserved bacon crumbs.
- 16
Serve
Serve the three warm biscuits halved or whole with a generous dollop of whipped bacon-maple. The spread is best served at room temperature; if made ahead, bring it to room temperature and re-whip lightly before serving.