Maple bacon biscuits from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 28) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adellel on February 15, 2026

    These are a combo of sweet and savory. I’ll be making these again and again.

  • Rutabaga on April 29, 2019

    Like the others, I found these biscuits to be quite crumbly. The dough was very wet, so it must have something to do with the nature of the added ingredients. The flavor was good, so I can see making them again, even though they were difficult to slice and butter.

  • clcorbi on November 10, 2017

    Agree that these biscuits are a bit dry and crumbly--I always assumed it was just my inexperienced technique making them that way. We do love the flavor, though. I've made the recipe twice and we enjoy them even though they are hard to eat.

  • joanhuguet on February 24, 2015

    The flavors were great, but the texture all wrong for biscuits - dry and crumbly. If I were to do this again, I would incorporate the maple and bacon into a traditional Southern biscuit recipe such as Alton Brown's.

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