MAPLE-BACON BISCUIT BAKE

MAPLE-BACON BISCUIT BAKE image

Yield 16 biscuits

Number Of Ingredients 14

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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.

Steps:

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.