Maple Bacon Biscuits

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One of my favorite flavor combinations is maple and bacon. The sweet and salty, sultry and smokey is mouth-watering in almost any form. Because I have a place in my heart (and my arteries) for biscuits, I tried out Deb Perelmen’s, of Smitten Kitchen, maple bacon biscuits. Though they didn’t rise quite as much as I wanted, the flavor was really enjoyable. I broke one in half and smothered it with, of course, butter. It paired nicely with my otherwise average breakfast of scrambled eggs and fruit.

Makes 6 biscuits with a 2-inch cutter

  • 3 slices bacon (reserve 2 tablespoons of bacon grease)
  • 1/4 cup maple syrup
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 4 tablespoons unsalted butter (1/2 stick), chilled, chopped into small chunks
  • 1/4 cup buttermilk

Fry the bacon until it is crispy (you don’t want fat chunks in your biscuits necessarily). Remove the bacon from the pan and drain it on a few stacked paper towels. Pour the bacon fat into a glass measuring cup to see how much you have and save 2 tablespoons. If you have less than needed, just substitute it with more butter. Place your measuring cup in the freezer, and freeze until fat is solid.

Chop the bacon into small bits, and put it in a small dish. Pour the maple syrup over the bacon and stir; then set the mixture aside.

Remove the solidified bacon fat from the freezer. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Mix the flour, baking powder, baking soda and salt in a bowl. Using a pastry blender or your fingers, rub the chilled bacon fat and 4 tablespoons of butter into the dry ingredients until the mixture resembles a coarse meal. Add the bacon-maple mixture and the buttermilk. Stir this together with a rubber spatula until it is combined. Knead this a couple times (do not over knead) to form into a concise dough.  Pat out into a 1-inch thick slab on a floured surface, and cut it into biscuits with a 2-inch cutter.  Arrange the biscuits on the baking sheet, and bake them for 12-14 minutes, until they are golden. Serve them warm.

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3 thoughts on “Maple Bacon Biscuits

    1. Hi Kathy! Yes, thank you for pointing that out. Deb was really nonchalant about the bacon grease as well and I missed it. It’s 2 tablespoons of bacon fat. If you get less from cooking the bacon, add butter to meet the 2 tablespoon requirement. Thanks!

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