Ingredients
- Syrup
- 1/2 pound bacon, cooked until medium-brown
- 1/3 cup brown sugar
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup 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.
Details
Preparation
Step 1
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.
You'll also love
- Applecake Tearoom Chicken Salad 3.1/5 (10 Votes)
- Ranch Salmon 0/5 (0 Votes)
- BEEF STROGANOFF (Jamie Oliver... 0/5 (0 Votes)
- Spicy Pork Au Jus WW 0/5 (0 Votes)
- Southern Pork Tenderloin with... 0/5 (0 Votes)
- Bacon-Wrapped Dates Stuffed with... 0/5 (0 Votes)
Review this recipe