Maple-Bacon Biscuit Bake
- 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 cold butter 4 tablespoons
- 1 cup cold milk or cold buttermilk
- *If you don't have Bakewell Cream substitute 2 teaspoons baking powder and omit the baking soda.
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.
Recipe courtesy: King Arthur Flour