2 3/4 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup Kerrygold butter, very cold, cut into small cubes
1 cup grated Kerrygold cheddar cheese
4 ounces cooked and cooled maple bacon, finely chopped
1 cup buttermilk, plus 1 tablespoon for brushing
1 tablespoon maple syrup
Heat oven to 425 degrees. Line a rimmed sheet tray with parchment paper.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
Add the butter and cut in with a pastry blender until it resembles coarse crumbs with some pea-sized lumps. Stir in the cheese and bacon then stir in the buttermilk. Use a floured hand to knead the dough together in the bowl.
Lightly flour your work surface and turn out the dough. Pat into a 1-inch-thick square. Use a 2-inch biscuit cutter to stamp out 10 biscuits. Do not twist the cutter.
Place on parchment-lined sheet tray. Mix together remaining tablespoon buttermilk and maple syrup. Brush the tops with the maple mixture, and bake for 12 to 15 minutes, until golden brown. Cool completely.