I Got It Right: Maple Bacon Biscuits

DSC_0003

I don’t even care if bacon is passé, and no one cares about it anymore, and people are tired of “bacon in everything.” I don’t care if you’ve moved on to bigger and better things like pork belly or brisket.

THESE WERE THE BEST THINGS THAT I MADE IN SEPTEMBER FULL STOP

DSC_0012

Quality ingredients are essential here. Don’t use table syrup. Buy the real stuff. And if you get thick-cut, applewood smoked bacon, more power to you.

They are big and bodacious, so eat two, please. Try one fresh from the oven and one cool. Split one and top with eggs, cheese or butter. Be yourself.

DSC_0022

This is my no apologies track of the day.

DSC_0026

Baconing,

Lauren

Maple Bacon Biscuits

Adapted from Huckleberry

8 slices thick-cut bacon, cut into 1/2″ slices

3 cups white whole-wheat flour

1 tablespoon baking powder

3/4 teaspoon baking soda

2 tablespoons sugar

1 cup (16 tablespoons) butter, cubed

1/4 cup cold maple syrup, plus 1/3 cup maple syrup for glaze

1/4 cup + 2 tablespoons cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Kosher salt for topping

Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 1/4 cup maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1″ thickness. Cut the biscuits using a 2-inch round cutter; you should have about 12 biscuits. Place biscuits on a parchment-lined baking sheet, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

Preheat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of kosher salt.

Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 2 teaspoons of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve warm with eggs.

Advertisements

0 Responses to “I Got It Right: Maple Bacon Biscuits”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,946 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: