Best Maple Bacon Biscuit Bake Recipes

Maple-Bacon Biscuit Bake image

Provided by Marsha Gardner

Number Of Ingredients 12

Steps:

1. Preheat oven to 475-degrees. Lightly grease a 9 inch round cake pan.
2. SYRUP: Chop bacon and combine with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.
3. BISCUITS: Whisk dry ingredients together in a a bowl. Work the butter in until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add buttermilk, stirring to make a sticky dough.
4. Drop the dough in heaping tablespoonfuls atop the syrup in the pan.
5. Bake the biscuits for 10 minutes. Then turn of oven, and leave them in the oven for an additional 10 minutes, until they are golden.
6. Remove the biscuits from the oven and immediately turn the panover onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

MAPLE-BACON BISCUIT BAKE image

Yield 16 biscuits

Number Of Ingredients 14

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.