Maple-Bacon Biscuit Bake

Name: Maple-Bacon Biscuit Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 biscuits
Ingredients: 1/2 lb bacon, cooked until medium-brown; 1/3 cup brown sugar; 1/4 cup all-purpose flour; 1/4 cup maple syrup; 2 tablespoons melted butter; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup cold butter; 1 cup cold milk or 1 cup cold buttermilk

Submitted by xtine

"From King Arthur Flour. You could also use Lyle's Golden Syrup instead of Maple syrup. Please unmold the biscuits onto a serving plate immediately, as soon as you remove them from the oven. If you do not unmold them immediately the bacon/maple topping can harden and it will be difficult to remove it from the pan. Also, please make sure you grease the pan well, and bake the biscuits on the middle rack of the oven, not the bottom rack - the bottom rack will be too hot."

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Ready In:: 50mins
Ingredients:: 10
Yields:: 16 biscuits

ingredients

For the syrup
¹⁄₂ lb bacon, cooked until medium-brown
¹⁄₃ cup brown sugar
¹⁄₄ cup all-purpose flour
¹⁄₄ cup maple syrup
2 tablespoons melted butter
For the biscuits
2 cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon salt
¹⁄₄ cup cold butter
1 cup cold milk or 1 cup cold buttermilk

directions

Preheat the oven to 475°F Thoroughly grease an 8" square or 9" round pan.
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 on the middle rack of the oven 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. If you leave the biscuits sitting in the pan after you remove it from the oven, the bacon/maple topping will start to set up and it will be difficult to get it out of the pan. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

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Reviews

These were EXCELLENT! I just loved the maple and the bacon together, what a great combo! The biscuits were great too. Might make them just as biscuits sometime without the topping too. I didn't have any trouble getting them out of the pan, not baked on at all. I loved the recipe, and will be making this again! Thanks for posting.

Shelby Jo
Biscuits came out of the pan, but topping was baked on the bottom and was difficult to scrape it out and drop it on top of the biscuits. The topping is good, but getting it off the bottom of the pan is a lot of much work.

mariannette
This was a big hit tonight for our Sunday night " breakfast for dinner". Used our home made maple syrup, I scooped the biscuit dough with the cookie scoop as suggested and they were a great size. Really tasty and a nice change of pace.

Northern Star

RECIPE SUBMITTED BY

xtine

I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= />

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