Maple Bacon Biscuit Bombs with Cheddar

Why You’ll Love This Recipe

• Salty, smoky bacon and sharp cheddar meet a glossy maple-butter finish for the perfect sweet-savory bite.
• Flaky, from-scratch buttermilk biscuit dough that’s easy to handle and bakes up beautifully.
• Great for breakfast, brunch, game day, or a crowd-pleasing appetizer.
• Freezer-friendly: assemble ahead and bake straight from frozen.

Grocery List

• Produce: Fresh chives (optional), jalapeño (optional for a spicy variation)
• Dairy: Unsalted butter, sharp cheddar, buttermilk
• Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, black pepper, pure maple syrup, thick-cut bacon, flaky sea salt, cayenne (optional)

Full Ingredients

Bacon-Cheddar Filling

• 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces, cooked crisp and chopped
• 1 cup (4 oz/115 g) sharp cheddar cheese, finely shredded
• 2 tbsp finely sliced chives (optional)
• 1/4 tsp freshly ground black pepper

Buttermilk Biscuit Dough

• 2 1/2 cups (300 g) all-purpose flour
• 1 tbsp + 1 tsp (4 tsp) baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 to 1 1/4 cups (240–300 ml) cold buttermilk, plus 1 tbsp for brushing

Maple Butter Glaze

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (45 ml) pure maple syrup (Grade A, dark/robust recommended)
• Pinch cayenne or red pepper flakes (optional)
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Heat the oven and cook the bacon

Preheat the oven to 425°F (220°C) with a rack in the middle. Line a large sheet pan with parchment paper. Cook the bacon in a skillet over medium heat, 8–10 minutes, until crisp, or bake on a separate parchment-lined sheet pan for 12–15 minutes. Drain on paper towels and chop. Toss the chopped bacon with the cheddar, chives (if using), and black pepper; set aside to cool slightly.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This even distribution helps your biscuit bombs rise evenly.

Step 3: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until pea-sized bits remain with a few larger, marble-sized pieces. Visible butter pockets create flaky layers.

Step 4: Add buttermilk and create flaky layers

Drizzle in 1 cup (240 ml) cold buttermilk and stir just until a shaggy dough forms. If dry flour remains, add up to 1/4 cup more buttermilk, a splash at a time. Turn the dough onto a lightly floured surface. Pat into an 8×12-inch rectangle. Fold the rectangle into thirds like a letter, rotate 90 degrees, and pat out again. Repeat the fold once more. This quick lamination builds layers without overworking.

Step 5: Portion, fill, and seal

Pat the dough into a 9×12-inch rectangle about 3/4 inch thick. Cut into 12 equal squares. Working one at a time, flatten a square slightly in your palm, add about 1 heaping tablespoon of the bacon-cheddar mixture to the center, then bring corners up and pinch edges together to seal tightly. Place seam-side down on the prepared sheet pan. Chill the tray in the freezer for 10 minutes (or the fridge for 20) to firm the butter and help prevent leaks.

Step 6: Bake until deep golden

Brush tops lightly with 1 tablespoon buttermilk. Bake at 425°F (220°C) for 15–18 minutes, until the biscuit bombs are deep golden and the bottoms are crisp. An instant-read thermometer inserted into the center should read about 200–205°F (93–96°C).

Step 7: Make the maple butter and finish

While they bake, melt 3 tbsp butter in a small saucepan over low heat; whisk in 3 tbsp maple syrup and a pinch of cayenne (if using). As soon as the biscuit bombs come out, brush generously with warm maple butter and finish with a pinch of flaky sea salt. Let rest 5 minutes before serving so the cheese can settle.

Pro Tips

• Keep everything cold. Chilling the filled biscuits before baking preserves defined layers and prevents filling leaks.
• Grate the butter. Freeze the butter and grate on the large holes of a box grater for ultra-flaky dough.
• Do not overmix. Stir just until the dough comes together; overworking leads to tough biscuits.
• Seal well. Pinch seams thoroughly and bake seam-side down for neat, round “bombs.”
• Brush maple butter after baking. The sugars can overbrown if applied too early; finishing while hot gives a glossy sheen without burning.

Variations

• Jalapeño-Bacon: Add 1 small fresh jalapeño, finely minced, to the filling for gentle heat.
• Everything Topping: Skip the maple glaze and sprinkle with 1–2 tsp everything bagel seasoning before baking.
• Shortcut Version: Use 1 (16.3 oz) can refrigerated buttermilk biscuits. Flatten each biscuit, fill, seal, and bake at 375°F (190°C) for 13–16 minutes. Brush with maple butter after baking.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F (175°C) for 8–10 minutes. To freeze unbaked: assemble, freeze on a sheet pan until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C) for 18–22 minutes, covering loosely with foil if browning too fast. Brush with warm maple butter after baking. Baked biscuit bombs can also be frozen up to 1 month; reheat at 325°F (165°C) for 12–15 minutes.

Nutrition (per serving)

Approximate per biscuit bomb: 330 calories; 20 g fat; 25 g carbohydrates; 10 g protein; 1 g fiber; 4 g sugar; 680 mg sodium. Values are estimates and will vary with ingredient brands and portion size.