• (2 ½) cups self-rising flour
  • (2) tsp granulated sugar
  • (½) cup vegetable shortening (or butter)
  • (¾) cup buttermilk
  • (¼) cup maple syrup
  • (2) bacon slices, pan-fried and chopped (if not thick cut bacon, use 3 or 4 slices)
  • (¼) cup green onions, chopped
  • (¾) cup shredded cheddar cheese
  • (4) tbsp butter, melted (optional)


  1. Preheat oven to 425ºF
  2. In a bowl, mix flour and sugar
  3. Add shortening and cut into the flour using a pastry blender or a fork until you get a coarse crumble — don’t overwork it
  4. Add buttermilk and maple syrup, then stir until dry ingredients are moistened – batter will be sticky
  5. Add chopped bacon, scallions and cheddar cheese to biscuit dough, combine until evenly distributed
  6. Drop dough in heaping tablespoons onto a greased cookie sheet, 2 inches apart
  7. Bake 10-15 minutes until biscuits are golden (oven times will vary)
  8. Remove from oven and brush biscuits with melted butter (optional)

Recipe adapted from Gold Medal

Maple Bacon Cheddar Drop Biscuits