I wanted to replicate an incredibly delicious biscuit that I tasted at a local restaurant– and I think I did it! To the biscuits, I added cooked bacon and sharp cheddar cheese. A slathering of Maple Chipotle Butter is the perfect finish to this “gourmet” biscuit. One bite is a tender, buttery biscuit with the salt of the bacon, a tang of cheese, the sweet of maple syrup and the subtle heat of the Chipotle Chili butter. It went perfectly with fried chicken!
About every other month, my husband and I make a point of dining at a more expensive “upscale” restaurant that is new to us. I usually check reviews on both Yelp and Trip Advisor to get a feel for what people rave about. I made reservations and we got dressed up for Date Night on the town.
these biscuits were served piping hot, and they were tender. The Maple Chipotle butter was the crowning glory. Wow! I thought to myself, “I really want to see if I can replicate these, at home.”
I think that I’ve had a lackluster love for biscuits, because I was raised with canned biscuits. Bleccch. The only other biscuit recipe I’ve made, from scratch, are Cathead Biscuits, which have become one of my most popular blog recipes. My men love them, and I think they’re okay. I got to thinking that I might adapt that recipe. Then again, I thought, I’d see what kind of recipes my trusty King Arthur Flour website would have for biscuits. I have a bag of their new unbleached self-rising flour (and I love it) and there it was– Easy Self-Rising Biscuits. I was ready for the challenge!
First, I wanted to replicate the butter. Pure Maple Syrup is a staple at home. Yes, I do keep Chipotle Chili Powder on hand. It was 1-2-3 easy to do. One stick of butter, softened. I settled on 4 Tablespoons of maple syrup and 1/2 teaspoon of Chipotle Chili Powder.
I rolled half of the butter in plastic wrap and into a log, and stuck it in the freezer for another use. The other half was kept soft for the biscuits.
I keep strips of bacon in the freezer, so I can easily cut it into lardon (strips). I used about 6 strips of bacon, cooked till almost crispy and then drained on a paper towel.
I used Sharp Cheddar Cheese, but you can use whatever you like. I used butter for the biscuits, instead of shortening. TIP: I use frozen butter and grate it into the flour. I think this is much easier than using a pastry cutter.
The grated butter helps me to easily work the butter into the self-rising flour with my hands, without warming it too much. Cold butter = tender biscuits. I then added the cheese and bacon.
I am convinced that using buttermilk makes for a very tender biscuit. Once the dough comes together as “shaggy”, I dump it onto a floured surface. We’re not going to be kneading the dough, or I’ll get some tough biscuits. Instead, with floured hands, we’ll fold press the dough together and then fold it over itself a few times.
We’re building some layers of dough, for a tender biscuit. I chose to pat and shape the dough into a large rectangle, using a bench scraper.
12 minutes. The self-rising flour gives a lot of “lift” to my biscuits.
Bacon and Cheddar Biscuits with Maple Chipotle Butter
Ingredients
For the butter:
- 1 stick butter softened
- 4 Tablespoons pure maple syrup (about 1/4 cup) NOTE: Do not use pancake syrup!
- 1/2 teaspoon Chipotle Chili Powder increase if you like more spice
For the biscuits:
- 2 cups Unbleached Self-Rising Flour I used King Arthur brand
- 1/4 cup cold butter cut into pats, or shortening (I used all butter)
- 2/3 to 3/4 cup cold milk or buttermilk I recommend buttermilk
- 6 strips of bacon sliced into thin strips (lardons)
- 1 cup shredded sharp cheddar cheese or cheddar of your choice
Instructions
To make the butter:
- With a mixer, whip the butter until creamy.
- Add the maple syrup and chipotle chili and whip until blended.
- Taste, and adjust the maple syrup to chili ratio to your liking. We like just enough chipotle powder where you taste a subtle heat in the back of your throat, but we don’t want to breathe fire!
- TIP: You can spread the butter into a strip of plastic write then roll into a log, then chill. You can slice what you want, or even freeze it for later.
For the biscuits:
- Preheat the oven to 425°.
- Slice the bacon into thin “lardons” and cook until just crispy. Remove with a slotted spoon onto a paper towel and cool. Once cool, chop into small pieces.
- Shred the cheese and set aside.
- Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
- TIP: I prefer to use frozen butter (or chilled) and to grate the butter. This make blending the butter into the flour, very easy to do.
- Add 2/3 cup of the milk or buttermilk, and gently stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.
- Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
- NOTE: Don't knead the dough, just fold it over on itself to create tender layers.
- Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.
- Cut biscuits with a sharp, round 2" cutter; dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, with a sharp knife, which will allow you to skip the step of re-rolling and cutting scraps.
- If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
- Place the biscuits on an ungreased baking sheet (I place mine on parchment paper), leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan.
- Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
- Remove them from the oven, and serve hot.
- Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.
- Yield: about 1 dozen 2″ biscuits.
Dorothy @ Crazy for Crust says
These sound simply amazing Debbie!!! LOVE.
Pam says
Yum, I will be making these! Thanks for the recipe!
Kim says
These biscuits look terrific, Debby! I love all those flavors.
I like King Arthur flour too, but down here everyone likes to use either Martha White flour or White Lilly flour. If you ever see those in your market try them out. They're perfect for biscuits (especially the real high baking powder biscuits).
Joanne says
I've become a bit obsessed with biscuits lately..still on teh lookout for the perfect one! I love the sound of that butter you paired these with…too good.
bellini says
A good challenge to have Debby.
Karen (Back Road Journal) says
Your biscuits sound great especially with the sweet and spicy butter.
Wave Watcher says
Debby, Thank you for trying the biscuits at that "upscale" restaurant. I was too "thrifty" to try them at $3 each! (They've gone up since we were there.)
I made these tonight and they were great! I only had finely grated cheese in the freezer, and it got lost in the dough. Next time I will get the larger grated cheese or grate it myself. My husband LOVED the maple chile butter. Thanks for posting your version of the biscuits!
admin says
Dear Wave Watcher:
You are so clever! I never mentioned the name of the restaurant, but I'm sure you guess which one. Thank you for the feedback. I can't wait to use the rest of that leftover maple-chipotle butter. Yummy!
Sippity Sup says
I have a soft spot for biscuits.I make them quite a lot and I will be pleased to try this version too. GREG
Sam @ My Carolina Kitchen says
How did I miss these biscuits. Bacon and cheddar cheese make everything taste better and a little heat and sweet from the chipotle maple butter sounds like a divine topping.
Happy weekend Debby.
Sam