Maple, Bacon & Date Biscuits

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined, about 30 seconds.

2. Step 2.

   Increase the mixer speed to medium-low and add 1½ cups (3 sticks) diced chilled unsalted butter. Mix until the butter pieces are the size of small peas, about 1–2 minutes.

3. Step 3.

   Add 1 cup pitted chopped dates and 8 ounces chopped cooked bacon to the bowl. Mix on low just to distribute, then with the mixer running, pour in 3 cups chilled buttermilk and 1 tablespoon maple extract. Mix just until blended; the dough will be shaggy with some dry bits. Do not overmix.

4. Step 4.

   Preheat the oven to 450°F. Lightly flour a work surface and turn the dough out onto it. Using a floured rolling pin, gently roll the dough into a 1½-inch-thick circle.

5. Step 5.

   Using a 3-inch biscuit cutter dipped in flour, cut out 12 biscuits. Press straight down without twisting the cutter to avoid sealing the sides. Re-flour the cutter between cuts. Gather scraps, re-roll gently, and cut additional biscuits if needed.

6. Step 6.

   Arrange the biscuits on two baking sheets, spacing them about 1 inch apart. Brush the tops with 2 tablespoons melted butter.

7. Step 7.

   Right before baking, reduce the oven temperature to 425°F. Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through for even browning.

8. Step 8.

   While the biscuits bake, make the glaze: In a medium bowl, whisk together 1 cup sifted confectioners’ sugar, ⅓ cup pure maple syrup, and 2 teaspoons maple extract until smooth.

9. Step 9.

   Let the biscuits cool on the baking sheets for about 5 minutes, then transfer to a wire rack. Once cooled, drizzle the glaze over the biscuits. Serve immediately or store at room temperature until serving.