Maple Pancetta Biscuit Bake

bacon maple biscuit bake

Anyone who wakes up to this scrumptious treat will know they are loved.

This year Valentine’s Day falls on a Saturday so why not make this awesome delight for breakfast?  I know everyone will love this.

No excuses… you can do it!  It takes just 30-45 minutes to make.



Maple-Pancetta Biscuit Bake


Maple Pancetta Biscuit Bake






  • 1/2 lb pancetta or bacon cooked until medium brown
  • 1/3 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/4 cup maple syrup
  • 2 tablespoons melted butter






  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoon cold butter
  • 1 cup cold milk or cold buttermilk


  • You’ll also need an 8” square or 9” round pan, the pan needs to be at least 2” deep.


Preheat oven to 475°F.  Lightly grease the pan.  Set aside.

To make the topping or syrup chop the pancetta or bacon and combine with the rest of the topping ingredients.  Spread on the bottom of the prepared pan.

To make the biscuits combine all the dry ingredients in a large bowl.  Using your fingers work in the butter until the mixture is crumbly.  Make sure some larger pieces remain intact.  Add the milk or buttermilk and stir.  Dough will be very sticky.

Using a tablespoon drop the dough mixture on top of the syrup in the pan.  Bake for 10 minutes.  Turn the oven off and leave them in the oven for another 5 to 10 minutes or until golden brown.

Carefully remove from oven and turn the pan over onto a serving plate.  Lift off the pan, scrape any syrup left in the pan.  Serve warm.


Maple-Bacon Biscuit Bake
Maple-Bacon Biscuit Bake
Maple-Pancetta Biscuit Bake

Recipe adapted from King Arthur Flour