These biscuits use whole spelt flour, which has a mild, nutty character that plain white flour doesn’t offer. The texture stays soft inside with a thin, crisp exterior after baking.
Crispy streaky bacon and a drizzle of pure maple syrup go into the dough itself, not just on top. That way the flavour carries through each bite rather than sitting on the surface.
They come together in one bowl with no special equipment. Chilling the butter before you start is the most important step for layers that hold their shape.
You can cut and freeze the unbaked rounds, then bake straight from frozen on a slow morning.
Why You’ll Love This Recipe
- Spelt flour adds nutty flavour without heaviness
- Bacon and maple are baked into every layer
- Ready from scratch in 40 minutes flat
- Unbaked rounds freeze well for busy mornings
Ingredient Notes
- Whole spelt flour: Whole spelt gives a nuttier, slightly denser crumb than white spelt. You can use white spelt flour for a lighter texture, but reduce the milk by 1 tablespoon as white spelt absorbs less liquid.
- Cold unsalted butter: Keeping the butter cold is what creates flaky layers. Freeze it for 15 minutes before grating if your kitchen is warm. Coconut oil, solid and cold, works as a dairy-free swap.
- Streaky bacon: Cook the bacon until properly crispy, not just cooked through. Soft bacon releases moisture into the dough and makes the biscuits chewy rather than flaky.
- Pure maple syrup: Use Grade A dark or Grade B maple for a stronger flavour that comes through the dough. Light maple syrup gets lost against the bacon and spelt.
- Baking powder: Check that yours is fresh. Old baking powder won’t give enough lift and the biscuits will sit flat. A fresh batch should bubble visibly when added to warm water.
- Whole milk: Whole milk gives the richest crumb. Unsweetened oat milk or buttermilk both work. Buttermilk adds a slight tang that pairs well with the maple.
Spelt Maple Bacon Breakfast Biscuits
Description
Whole spelt flour gives these biscuits a slightly nutty crumb that stays tender without going dense. The maple and bacon balance sweet and salty in every layer.
Ingredients
Biscuit Dough
Maple Glaze
Instructions
Prepare the Bacon and Oven
- Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
- Cook the bacon in a small heavy skillet over medium-high heat until fully crispy and deep golden, about 6 to 8 minutes. Transfer to a paper towel-lined plate and let it cool completely, then chop finely.
Make the Dough
- Whisk together the whole spelt flour, baking powder, salt, and black pepper in a large mixing bowl until evenly combined.
- Grate the frozen butter directly into the flour mixture using a box grater. Toss quickly with your fingertips until the butter is coated in flour and the mixture looks like coarse, shaggy crumbs.
- Stir the chopped bacon through the flour-butter mixture.
- Mix the cold milk and 2 tablespoons of maple syrup together in a small jug. Pour into the flour mixture and stir gently with a fork just until the dough comes together. It should look rough and slightly sticky, not smooth.
Shape and Cut
- Turn the dough onto a lightly floured surface. Fold it over itself 6 to 8 times, pressing down between folds to build layers. Stop as soon as it holds together without crumbling.
- Pat the dough to a thickness of 2.5 cm / 1 inch. Press a sharp 6 cm round cutter straight down through the dough without twisting. Repeat to cut 7 to 8 rounds, gathering scraps once and re-patting as needed.
Bake
- Place the biscuit rounds on the prepared baking sheet so they are just touching each other. This encourages them to rise upward.
- Bake for 18 to 20 minutes until the tops are deep golden and the sides look set.
- Remove from the oven and immediately brush the tops with the remaining 1 tablespoon of maple syrup. Scatter a pinch of flaky salt over if using. Return to the oven for 3 to 5 minutes until the glaze is set and slightly sticky.
- Transfer to a wire rack. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 38mg13%
- Sodium 480mg20%
- Potassium 210mg6%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 9g18%
- Vitamin A 240 IU
- Calcium 90 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 190 mg
- Magnesium 40 mg
- Zinc 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Freeze butter for 15 minutes and grate it cold for the flakiest layers.
- Cook bacon until fully crispy before chopping to prevent moisture in the dough.
- Do not overwork the dough; stop folding as soon as it holds together.
- Bake biscuits side by side, touching, so they rise upward rather than spreading.
- Brush tops with maple syrup in the final 5 minutes for a glossy finish.
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