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Ingredients
- 3 slices (about 3 ounces or 85 grams) bacon
- ¼ cup (60 ml) maple syrup
- 1½ cups (190 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- Approximately 4 tablespoons (55 grams or ½ stick) unsalted butter, chilled, chopped into small chunks
- ¼ cup (60 ml) buttermilk
Details
Servings 6
Preparation
Step 1
Fry the bacon until it is crisp. Remove the bacon from the pan and drain it on a few stacked paper towels. Pour the bacon fat into a glass measuring cup so that you can see how much you have. (I usually end up with 2 tablespoons; note if you have more or less, so that you can adjust the butter quantity, as noted below.) Place your measuring cup in the freezer, and freeze until fat is solid.
Chop the bacon into small bits, and place it in a small dish. Pour the maple syrup over the bacon and stir; then set the mixture aside.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
Remove the solidified bacon fat from the freezer. Mix the flour, baking powder, baking soda, and salt in large bowl. Using a pastry blender or your fingertips, rub the chilled bacon fat and 4 tablespoons butter (the amount needed for 2 tablespoons bacon fat; adjust up or down if you ended up with less or more bacon fat) into the dry ingredients until mixture resembles coarse meal. Add the bacon–maple-syrup mixture and the buttermilk, and blend together with a rubber spatula until it is evenly moistened. Knead just a couple times (as little as needed) to form the scraps into a dough. Pat out to 1-inch thickness on a well-floured surface, and cut into biscuits with a 2-inch cutter.
Arrange the biscuits on the baking sheet, and bake for 12 to 14 minutes, until they are puffed and golden. Serve warm
Do ahead:
Biscuits are best the first day they are baked, but they can be prepared in advance. I like to make double and triple batches, freeze them on a tray until they’re firm (and won’t stick together), and then keep them in a bag in the freezer until I’m ready to bake them. When the need for biscuits arises, you can bake them directly from the freezer and just add a couple minutes to your baking time.
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