Maple Bacon Biscuit Bake
King Arthur FlourSyrup
1/2 pound 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 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.
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.