Maple-Bacon Biscuit Bake

• Meat

  • 1/2 lb Bacon

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1/3 cup Brown sugar
  • 2 1/4 cup Flour, unbleached
  • 1/2 tsp Salt

• Dairy

  • 2 tsp Bakewell cream
  • 6 tbsp Butter
  • 1 cup Milk or cold buttermilk

Found on kingarthurflour.com

Description

Ingredients

• 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
• 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 dont 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 its 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 theyre 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.