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Maple Bacon Biscuits from the Huckleberry Cafe

37 Comments

We love these Maple Bacon Biscuits from the Huckleberry Cafe in Santa Monica, CA. Rich and buttery, sweet and salty. Perfection!

Maple Bacon Biscuits from the Huckleberry Cafe, Nestled on a Burgundy and White Kitchen Towel

I saw someone mention these biscuits on Twitter recently and it reminded me how much I love them. The recipe was published in the The Los Angeles Times a couple of years ago; a neighbor who has since moved had the paper delivered to her and she knew I would love this combination.

Long before Maple Bourbon Bacon changed my life, I had a thing about Maple and Bacon together. Who doesn’t…raise your hand!  I initially published this recipe on my blog in 2012 and it was well hidden in archives and few know of these treasures…I thought that needed to be rectified!

The recipe is so good but I realize the photos leave a lot to be desired. I will rectify that but don’t let that need stop you, these are really, really good!

Before I became part of a local blogger group I used to hold regular brunches at my home with a group of girlfriends; we called ourselves ‘The Marthas.’ Marriages and moves saw us eventually disband but these were a HUGE hit at our last get together.

Now that I’ve been reminded of how much I love them, I think a batch for my blogging buddies has to be put on the agenda. What can I say but absolutely fabulous! Created by Chef Zoe Nathan, they are available at Huckleberry Cafe, a bakery and cafe in Santa Monica, CA.

PIN IT! ‘Maple Bacon Biscuits’

Maple Bacon Biscuits PIN

Yield: 24 Biscuits

Maple Bacon Biscuits from the Huckleberry Cafe

Maple Bacon Biscuits PIN

Breakfast on the run? A great biscuit from Huckleberry Cafe in LA.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 pound bacon, cut into 1/2-inch pieces
  • 3 1/2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 pound 2 sticks butter, cut into 1/2 -inch cubes
  • 3/4 cup plus 2 tablespoons maple syrup, divided
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 egg yolk
  • 1 egg
  • 1 tablespoon heavy cream
  • Fleur de sel

Instructions

  1. Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
  4. On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.
  5. Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
  6. Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.Makes 2 dozen biscuits.

Nutrition Information:

Yield:

24

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Creative Culinary

 


Comments

  1. Do you think you could make the dough the night before and freeze or refrigerate to bake the next morning? I'd be concerned that freezing would create extra moisture. what do you think?
    Reply

    • I wouldn't freeze it if intending to use it the next morning. These are only put into the freezer to get them cold quickly, not to freeze them. I've not done what you anticipate so I can't give you results from experience but I think you should be able to make and cut the dough the night before and pop them in the refrigerate to finish in the morning. Please let me know how that works if you do it! Barb
      Reply

    • I did r-epurpose that post since no one really saw it in 2009 and I'm even glad I did. I sort of forgot them and now we're having them for breakfast!
      Reply

  5. I love Huckleberry Cafe. Their whole wheat shortbread cookies are fantastic!!! Given that I love them, maple and biscuits, yaaaaa, I'm gonna go ahead and conclude these things are probably pretty dang epic!
    Reply

    • Now of course I'm dying to try those cookies. For me? Epic is almost anything with maple and bacon together. :)
      Reply

    • I was glad to be reminded of them and now that I just finished making a bunch (I mean a BUNCH) of bacon, I think I'll do just that. I made both a rum/brown sugar version and a spicier version with paprika, garlic and red pepper; not to decide which one to use!
      Reply

    • I want them as much as you do. Since I recycled this post I haven't had them myself for quite awhile. I'm smoking some bacon this weekend that I've been curing all week. One is in a cure that has some spices; paprika and red pepper...I'm thinking I'll wait until it's done and test it with the combination of biscuit and maple. Now I can not wait!
      Reply

  9. I too love the combination of maple and bacon and have been known to dip my bacon in maple syrup whenever I make pancakes and bacon for breakfast. I've never made biscuits and know that I would enjoy these as much as your Martha group did and as your blogging group surely will. Happy that you dug this recipe out of your archives.
    Reply

    • So...you need to make some bacon. It's one of those things that when you find out how easy it is and how absolutely amazing the results are; you will kick yourself over and over for nothing doing it years ago. Maple Bacon was great before I got a smoker; I won't deny I love the smokiness now that I have one but that first batch I did in my oven was still amazing Jamie. Your guy is already hooked...this would seal the deal even firmer. :) I made home cured Maple Bacon for Christmas gifts. I don't know if my nephew has ever written me after I've sent family gifts but he did this time; on the card my sister sent me he had to include his own note...Aunt Barb, that bacon was AWESOME. Made it all worth it!
      Reply

  15. Yummy! That"s what I'd call delicious! Thanks for sharing the recipe, I think I'm gonna give this one a try as soon as possible!
    Reply

    • I'm so glad I did repost them...I knew people would love them. I doubt anyone saw them but me two and a half years ago. That was a shame!
      Reply

  16. Is there really anything that much better than maple and bacon? I think not. One of these biscuits, split, would be perfect with a poached egg smack in the middle. I contemplate a move to Denver every single time I check out your luscious goodies.
    Reply

    • Oh sorry booboo...I should send you a special post huh? Maybe by the next time we meet here you'll be able to have one but in the meantime proud of you for sticking to your plan.
      Reply

    • I know that feeling...I've been there with my bowl of dry cereal and will come to a post with something that just KILLS me. Sorry. :)
      Reply

  21. These look delicious. I love maple - one of my favorite flavors. My husband and son would devour these and I could help. Oh to be a local blogger buddy....one day.
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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