Maple-Bacon Biscuit Bake

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Here's one of the easiest, tastiest "sticky buns" you'll ever enjoy. Simple biscuit dough is dropped atop a sweet/salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. Trust us; this is a breakfast treat you'll find yourself making over and over again.

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  • 16

Ingredients

  • Syrup
  • 1/2 pound bacon, cooked until medium-brown
  • 1/4 cup brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons maple syrup
  • 2 tablespoons melted butter
  • Biscuits
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons Bakewell Cream*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 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.

Preparation

Step 1

) Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan.

2) 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.

3) Biscuits: Whisk the dry ingredients together in a bowl.

4) Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

5) Add the milk or buttermilk, stirring to make a sticky dough.

6) Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.

7) 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.

8) 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.

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