pound bacon, cooked until medium-brown
cup brown sugar
cup King Arthur Unbleached All-Purpose Flour
cup maple syrup
tablespoons melted butter
cups King Arthur Unbleached All-Purpose Flour
teaspoons Bakewell Cream*
teaspoon baking soda
cup (4 tablespoons) cold butter
cup cold milk or cold buttermilk
If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.
Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan; whichever size you choose, make sure it's at least 2" deep, to prevent any boil-over. Syrup: Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan. Biscuits: Whisk the dry ingredients together in a bowl. Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add the milk or buttermilk, stirring to make a sticky dough. Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here. Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown. Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve. Yield: 16 small biscuits.