Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Cook Bacon: Heat a large skillet (cast iron recommended) over medium-high heat. Add the diced bacon and cook, stirring occasionally, until brown and crispy, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain. Discard or reserve the bacon grease for another use.

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, shredded cheddar cheese, baking powder, kosher salt, and baking soda until well combined.

Grate Frozen Butter: Using the large holes of a box grater, grate the frozen butter directly into the bowl with the dry ingredients.

Cut in Butter: Using a pastry blender, your fingertips, or two forks, quickly and lightly toss the grated butter with the dry ingredients until the mixture resembles coarse crumbs. It’s important to work quickly to keep the butter cold.

Combine Wet Ingredients: In a separate medium bowl, whisk together the cold buttermilk and 4 tablespoons of the maple syrup until well combined.

Combine Wet and Dry Ingredients: Pour the buttermilk mixture into the flour mixture. Stir gently with a rubber spatula or wooden spoon until just combined and a soft dough forms. Do not overmix.

Knead Briefly: Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times, just until it comes together. Do not overwork the dough.

Roll Out Dough: Using a lightly floured rolling pin, roll out the dough into a rectangle about 1 1/4 inches thick.

Cut Biscuits: Using a 2 to 2 1/2-inch biscuit cutter or cookie cutter, cut out rounds of dough. Press straight down and up; do not twist the cutter. Re-roll any scraps and cut out additional biscuits.

Arrange on Baking Sheet: Place the biscuit rounds onto the prepared baking sheet, leaving a little space between each one.

Freeze Biscuits: Place the baking sheet with the unbaked biscuits in the freezer for 15 minutes. This helps to ensure the biscuits are very cold before baking, which results in a flakier texture.

Bake: Remove the baking sheet from the freezer and place it directly into the preheated oven. Bake for 15-18 minutes, or until the biscuits are golden brown.

Make Maple Butter: While the biscuits are baking, prepare the maple butter. In a small bowl, whisk together the remaining 2 tablespoons of maple syrup and the 2 tablespoons of melted unsalted butter.

Brush with Maple Butter: As soon as the biscuits come out of the oven, brush the tops generously with the maple butter mixture.

Serve Warm