- 1/2 pound bacon, cooked until medium-brown
- 1/3 cup brown sugar
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) cold butter
- 1 cup cold milk or cold buttermilk
1. Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan.
2. 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.
3. Biscuits: Whisk the dry ingredients together in a bowl.
4. Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
5. Add the milk or buttermilk, stirring to make a sticky dough.
6. Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
7. 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.
8. 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. Yield: 16 small biscuits.
(Recipe via King Arthur Flour)
(Photo via JustyCinMD)