Maple-Bacon Upside-Down Biscuits
Tender, buttery homemade biscuits with an ooey, gooey, sweet and savory topping. Put a pot of coffee on! UPDATE: Packaged frozen biscuits also work well for this recipe. I used Mary B's Country Style brand.
- 6 thick-cut slices bacon
- 1/3 cup dark brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 cup real maple syrup
- 2 tablespoons reserved bacon fat
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar, optional
- 1/2 stick (1/4 cup) cold unsalted butter
- 1 cup cold whole milk or buttermilk
Cook the bacon until barely done, light to medium brown but not crispy; then chop into 1/2" pieces. Add bacon to a small mixing bowl along with the remaining Topping ingredients. Set aside.
Line an 8-9" square baking dish with parchment paper, then spray with cooking spray. Spread the topping evenly in the prepared pan. (I used 2 forks.)
Preheat the oven to 400°F.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using). Cut the butter in until coarse pea size crumbs. Slowly add the milk, stirring just until a sticky dough forms.
Drop the dough by rounded tablespoons onto the top of the syrup mixture in the pan. (I made 9 even portions.)
Bake for 15-18 minutes, or until biscuits are golden brown.
Remove from oven and immediately invert onto a serving plate. Spoon any syrup left in the pan over the biscuits. Serve warm.
(Leftovers can be microwaved for 10-12 seconds to reheat.)