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Maple-Bacon Biscuit Bake

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Maple-Bacon Biscuit Bake Recipe Maple-Bacon Biscuit Bake Recipe

Here’s one of the easiest, tastiest “sticky buns” you’ll ever enjoy. Simple biscuit dough is dropped atop a sweet/salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. Trust us; this is a breakfast treat you’ll find yourself making over and over again.

At a glance

Prep
Bake
Total
Yield
16 small biscuits

Ingredients

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.

Syrup

  • 1/2 pound bacon, cooked until medium-brown
  • 2 1/2 ounces brown sugar
  • 1 ounce King Arthur Unbleached All-Purpose Flour
  • 2 3/4 ounces maple syrup
  • 1 ounce melted butter

Biscuits

  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons Bakewell Cream*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces cold butter
  • 8 ounces cold milk or cold buttermilk
  • *If you don’t have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Syrup

  • 1/2 pound bacon, cooked until medium-brown
  • 71g brown sugar
  • 28g King Arthur Unbleached All-Purpose Flour
  • 78g maple syrup
  • 28g melted butter

Biscuits

  • 241g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons Bakewell Cream*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 57g cold butter
  • 227g cold milk or cold buttermilk
  • *If you don’t have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Instructions

  1. 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.
  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.
  9. Yield: 16 small biscuits.
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