Maple Bacon Biscuit Bake

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Ingredients

• Syrup:
• 1/2 pound bacon, cooked until medium brown
• 1/3 C brown sugar
• 1/4 C unbleached all-purpose flour, I used King Arthur Flour
• 1/4 C real maple syrup, I used Burton’s Maplewood Farms
• 2 TB melted butter
• Biscuits:
• 2 C unbleached all-purpose flour, I used King Arthur
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 C (4 TB) cold unsalted butter
• 1 C of very cold milk or buttermilk

Instructions

1. Preheat oven to 475 degrees.
2. Lightly grease an 8″ square or 9″ round pan.
3. To ease later in the flip, add parchment to the bottom and grease that as well.
4. To make the syrup: chop or crumble the bacon in to very small pieces.
5. Combine bacon with the rest of the syrup ingredients, stirring well.
6. Spread in the bottom of the prepared pan.
7. To make the biscuits: whisk the dry ingredients together in a bowl.
8. Work in the butter (I used 2 butter knives to cut it in) until the mixture is crumbly; some larger pea-sized pieces of butter will remain.
9. Add the milk or buttermilk, stirring to make a sticky dough.
10. Drop the dough in heaping tablespoonfuls atop the syrup in the pan.
11. A tablespoon scoop, slightly over-filled, works well here.
12. Bake the biscuits for 10 minutes.
13. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes or until they are golden brown.
14. Remove biscuits from the oven and immediately turn the pan over onto a serving plate.
15. Lift off the pan, carefully peel off the parchment, and scrape any syrup left in the pan onto the biscuits.
16. Pull biscuits apart to serve.