I was looking for another sweet potato biscuit or bread recipe when I came upon these and knew I had to make them instead. Come on, bacon, maple syrup, brown sugar and biscuits, who could resist? I recently started using King Arthur Flour and have been very happy with the results. I have seen a lot of references to King Arthur Flour recipes on other blogs and I was checking out their recipes for my next baking project when I found this. These turned out tasty. I made a bacon and onion jam last Thanksgiving and I almost wanted to add caramelized onions to the topping. I think it would be a great addition.
Maple Bacon Biscuits
Makes 16 small biscuits
2 cups All-Purpose Flour
2 teaspoons Bakewell Cream (If you don’t have this, like me, substitute 2 teaspoons baking powder and omit the baking soda.)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) cold butter
1 cup cold milk or cold buttermilk (I used buttermilk.)
Preheat the oven to 475°F. Lightly grease an 8″ square or 9″ round pan.
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.
Biscuits: Whisk the dry ingredients together in a bowl.
Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. I did this with a fork and my fingers.
Add the milk or buttermilk, stirring to make a sticky dough.
Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
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. Mine were a bit doughy so I think I would cook them a bit longer with the oven on.
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.