Maple Bacon Biscuits (from the Smitten Kitchen Cookbook)I strongly recommend that you double this recipe, they are sooo tasty, you will want more. Using the recommended 2″ cutter, the recipe makes only 6-8 biscuits. Deb (the author) suggests freezing 1/2 of the uncooked, cut out, biscuits and baking them at a later date. To make the frozen biscuits, just take them out of the freezer and bake as the recipe directs and add a few extra minutes to the cooking time. 3 slices bacon 1/4 cup maple syrup 1-1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt Approximately 4 Tbsp unsalted butter (chilled and chopped into chunks) 1/4 buttermilk
Fry the bacon until it is crisp. Remove the bacon and set aside on a paper towel. Pour the bacon fat into a glass measuring cup (you will need this later). Ideally you want 2 Tbsp, if you get more or less you can adjust the butter quantity. Place the measuring cup in the freezer until the fat is solid.
Chop the bacon into small bits, and place in a small dish. Pour the maple syrup over the bacon and stir, set aside.
Remove the solidified bacon fat from the freezer. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Mix the flour, baking powder, baking soda and salt in a large bowl. Using a pastry blender or your fingertips, rub the chilled bacon fat and butter into the dry ingredients until the mixture resembles coarse meal. Add the bacon-syrup mixture and the buttermilk, and blend together with a rubber spatula until it is evenly moistened. Knead a couple of times (as little as needed) to form the scraps into a dough. Pat out to 1-inch thickness on a well floured surface, and cut into biscuits with a 2-inch cutter. Arrange the biscuits on the baking sheet, and bake for 12 to 14 minutes, until they are puffed and golden.
ENJOY…. you will be hooked.