maple bacon biscuits
ladies and gents. i give you one word: BACON. yeah. i capped it. it’s that important.
i could never pick between my love of biscuits and my love of bacon. it would be like asking a cast iron skillet to choose between butter and crisco.
so when a cozy kitchen’s recipe for maple bacon biscuits came into my life, it was truly love at first sight. i’m happy to report we’re still in a loving relationship, bacon and i.
when a recipe’s first step is, “bake 8 strips of bacon” — how bad could it possibly be? also, the recipe says 5-8 strips, but you’ll need 8, because you will eat 3 of them before they make it into the batter. because it looks a little somethin’ like this:
this is literally the hardest part. then you’ll combine the dry ingredients, mix it up just until it’s together, then lay it out and cut them out. i used a drinking glass, if you have stainless-steel 2-inch fancy biscuit cutter, by all means, use that. but if you have one of those, you’re probably not a hippie…
behold in the middle, the bacon biscuit batter popsicle. (copyright hippie cooks, pssshhh not really.)
then at the end, you make this crazy easy glaze with maple syrup, powdered sugar, and vanilla. it’s liquid gold, i tell ya. for an interesting read on maple syrup (yes, i really just said that) give smitten kitchen’s post about grades of maple syrup a look. you’ll also see cookies on that post, so don’t be alarmed.
all i can really tell ya is don’t overmix the batter, use plenty of flour for rolling out the dough, and if you don’t plan on rolling out the dough to a 1-inch thickness (aka, you want to have more biscuits that are slightly thinner) please remember to adjust your cooking time. then break out the butter, make some coffee, and sail away to bacon land. it’s a happy place. a place of pork fat, crispy edges, and a wonderfully smelling kitchens.
– 5-8 slices of bacon
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 3/4 teaspoon salt
– 1 1/2 sticks of very cold butter (or 6 ounces), cubed
– 1/2 cup cold and shaken buttermilk
– 1 large egg
– 1/4 cup maple syrup
– 1 egg, beaten with a tablespoon of milk or water (egg wash)
– 1/2 cup powdered sugar
– 1/4 cup maple syrup
– 1/2 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C).
1 cook up the bacon! to cook bacon you have two options: fry or bake. i prefer the baking technique. to bake, preheat the oven to 400F, line a baking sheet with parchment. next, place the bacon side-by-side and stick it in the oven for 15-20 minutes, or until crispy. drain the bacon on paper towels to expel excess grease. chop it up into about 1/2-inch pieces, let cool and set aside.
2 in a large bowl, mix together the all-purpose flour, baking powder and salt. working quickly, add the cubed butter and break it up with your hands until all of the butter is broken into bits and resembles small peas.
3 in a measuring cup, whisk together the buttermilk and egg. add the buttermilk mixture, maple syrup and chopped bacon to the flour mixture. mix until barely combined. lightly dust your kitchen counter with flour and dump the dough onto it. knead a few times (maybe 4 or 5) until the dough comes together. press or gently roll the dough into a 1-inch thickness. cut out biscuits using a 2-inch cutter and place on lined baking sheet. re-roll dough scraps to get a few more biscuits. brush the tops of the biscuits with egg wash and bake in oven for 15-20 minutes, or until tall and golden brown.
4 for the maple glaze, add all of the ingredients to a small bowl and mix until completely combined. serve biscuits warm with glaze poured atop.