Maple pumpkin bacon biscuits

pumpkin maple bacon.jpg

 (Ilana Freddye)

  • Prep Time

    1hr 10min

  • Cook Time

    1hr 15min

  • Total Time

    2hr 25min

  • Servings


The only thing better than candied bacon. I speak the truth. So that explains the maple candied bacon segment of this biscuit operation, and the pumpkin...well the pumpkin is because, in case you may have missed it, it's fall! For more recipes like this, go to


For the biscuits:

  • 3 1/3 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon kosher salt
  • 1 1/4 cups pumpkin puree
  • 1 cup unsalted butter
  • 1/4 cup plus 2 tablespoon buttermilk
  • 1 recipe maple sugar (see below)
  • 1 recipe candied maple bacon (see below)

Maple sugar:

  • 1/2 cup maple syrup
  • 1 1/2 tablespoons granulate sugar

Candied maple bacon:

  • 15 slices bacon
  • 1/2 cup maple syrup


Candied bacon:

  • Preheat oven 350. Pour maple syrup into shallow dish and coat each slide of bacon. Line bacon on parchment paper-lined baking sheet. Place in oven. Every 10 minutes, drizzle more syrup on the bacon and flip each slice. Bake until crispy, around 30 minutes. Remove from oven and let cool.

Maple sugar:

  • In a small, non-stick pan mix the sugar and maple syrup together. Reduce over medium heat stirring often. The mixture will bubble just make sure not to let it burn. Cook for about 10 minutes until it is constantly bubbling. Remove from heat and let cool. It should harden up and look like salt. Scrape mixture into food processor and pulse until it looks like sugar.

For the biscuits:

  • To start off, chop the bacon into small pieces and set aside. In a small bowl, mix the pumpkin, buttermilk, and maple sugar and keep cold. Also, chop the butter into small chunks and keep in the fridge.
  • Combine the 3 cups of the flour, baking powder and salt in a large bowl. Cut in the cold butter with a pastry knife or your hands so the butter remains in small pieces no larger than a pea and the flour starts to look coarse. Do not overwork, the mix should look like cornmeal with some small chunks.
  • Quickly add in the pumpkin mix in. Fold it in and do not overwork, the butter should stay somewhat chunky but a wet dough should start to form. I did this with my hands in order to insure the dough was not over worked. Coat the dough with the remaining 1/3 cup flour and turn onto a floured surface. Gently fold the dough until it is shaped like a disk and no longer wet. Add more flour if needed, again work as minimally as possible.
  • Sprinkle with flour and wrap up. Let dough rest in the fridge for at least 30 minutes.
  • Preheat oven to 375 F. Remove the dough and roll out with a floured rolling pin or press down with hands until the dough is about 1-1 1/2 inch think.
  • Place on a parchment lined baking sheet about 2 inches apart. Bake for 25-35 minutes until they have risen up and are no longer doughy.
  • *If you happen to have rendered bacon fat around you can drizzle some on the top of the biscuits half way through baking. It definitely doesn't make them worse... I suppose you could also brush some butter on top too, that'd be appropriately sinful too.