Maple Bacon Biscuit Bake

Maple Bacon Biscuit Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SYRUP

  • ½

    pound bacon, cooked until medium-brown

  • cup brown sugar

  • ¼

    cup King Arthur Unbleached All-Purpose Flour

  • ¼

    cup maple syrup

  • 2

    tablespoons melted butter

  • BISCUITS

  • 2

    cups King Arthur Unbleached All-Purpose Flour

  • 2

    teaspoons Bakewell Cream*

  • 1

    teaspoon baking soda

  • ½

    teaspoon salt

  • ¼

    cup (4 tablespoons) cold butter

  • 1

    cup cold milk or cold buttermilk

  • If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Directions

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.


Nutrition

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