Greetings from Florida! We are spending the week at the beach with my family. I am so excited for a week of seafood, basking in the sun, and reading Game of Thrones. Vacation means big breakfast everyday! These biscuits are on my mind. The sweet and salty goodness is a divine twist on the basic biscuit. Added bonus-they are foolproof to make. Let’s be real, bacon makes everything better.
Maple Bacon Biscuits
adapted from Smitten Kitchen
yields 6 biscuits
What you need:
- 3 slices bacon
- 1/4 cup maple syrup
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 TB unsalted butter, chilled, chopped into small chunks
- 1/4 cup buttermilk
What to do:
- Preheat oven to 425 degrees. Fry bacon until crisp. Remove bacon from pan and drain it on some paper towels. Pour fat into cup and place in freezer until fat is solid.
- Chop bacon into small bits, and place in small bowl. Pour maple syrup over bacon and stir. Set aside.
- Remove solidified fat from freezer. Line baking sheet with parchment paper or silpat. Mix four, baking powder, baking soda, and salt in large bowl. Using blender or fingers, rub chilled bacon fat and butter into dry ingredients until mixture resembles coarse meal. Add the bacon-maple-syrup mixture and the buttermilk and blend together with a rubber spatula until it is evenly moistened.
- Knead a couple of times to form scraps into dough ball. Pat 1-inch thickness on a well-floured surface, and cut biscuits with a 2-in cutter. Arrange biscuits on a the baking sheet, and bake 12-14 minutes, until they are puffed and golden.