Homemade Biscuits with Fruit Jam and Maple Brown Sugar Bacon

June 4, 2014 by Kari Karch

There is one thing that will get me out of bed on a Saturday morning and it’s the pungent smells of homemade biscuits baking and bacon frying. This is a simple recipe that is sure to wake up the whole house. Happy Eating!


preparation time
0 mins

cook time




2 cup flour plus more for rolling out biscuits

6 tablespoons cold butter plus 2 more for brushing the tops

1 teaspoons salt

1 tablespoons baking powder

0.25 teaspoons baking soda

0.75 cup buttermilk

1 maldon sea salt

8 ounces organic strawberries hulled and quartered

8 ounces organic raspberries

0.75 cup sugar

2 tablespoons lemon juice

12 ounces thick-cut bacon

4 tablespoons brown sugar

1 teaspoons cinnamon

2 tablespoons pure maple syrup

6 poached egg


Buttermilk Biscuits

In a glass or metal bowl, combine the dry ingredients. Cut the butter into small cubes and put both the butter and the dry ingredients in the refrigerator for about 5-10 minutes to get everything really cold. Cut the butter into the flour with a pastry blender or a fork until the mixture resembles small peas. Add in the buttermilk and stir just until it's combined with the flour mixture. Don't over mix or the biscuits will be tough. Sprinkle a little bit of flour on a cutting board or clean counter top. Knead the dough just for a minute and then roll it out until it's about an inch thick. Dip a biscuit cutter in a little bit of flour and cut out rounds. Place the biscuits on a parchment paper lined baking sheet. Melt the remaining butter and brush the tops of the biscuits. Sprinkle biscuits with maldon sea salt. Bake in a 350 degree oven for about 15 minutes or until the biscuits have risen and browned slightly on top.

Quick Fruit Jam

In a heavy bottom sauce pan, mix strawberries, raspberries, sugar, and lemon juice. Stir over med-low heat until the sugar is dissolved. Increase heat to med-high and bring mixture to a rolling boil. Stir frequently mashing the fruit as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.) Transfer jam to a jar and let cool to room temperature. Seal jars and store in refrigerator for about 10 days (or freeze)

Assembly of breakfast sandwich

Heat oven to 350. Line a jelly roll pan or roasting pan with foil. The pan should be large enough to hold a large cake cooling rack. Place 1 large cooling rack on the foil and brush a little oil over the rack. Lay bacon over the rack, overlapping slightly if necessary. Combine the brown sugar and cinnamon in a small bowl. Brush the bacon with maple syrup then sprinkle each strip with the brown sugar mixture. Bake for about 35 minutes, or until nicely browned slightly crisp. To assemble the sandwiches, poach 4 eggs while the bacon is cooking in the oven. Slice the biscuits in half and top each side with a small amount of the jam. Top with the bacon then a poached egg. Serve.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.