I believe that the World Health Organization is generally a benevolent body that looks out for the wellbeing of humanity. But I also believe that bacon is an important part of that wellbeing. So despite the WHO’s warning to cut back on bacon (or maybe because of their warning – I can be a bit ornery), I give you one of my favorite breakfast treats: Maple Bacon Biscuits from the fabulous Smitten Kitchen Cookbook.
The recipe in the cookbook only makes six biscuits, but who only makes six biscuits? Twelve is much more reasonable. So the recipe below is for twelve. Besides, these freeze really well after they’ve been baked, so the extras won’t go to waste. (Bonus if you freeze them: You pop one in the toaster and have a warm biscuit by the time your coffee is ready!)
So raise your coffee and toast the WHO’s benevolence with a Maple Bacon Biscuit!
- 6 slices bacon
- 1/2 cup maple syrup
- 3 cups flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 8 tbs. unsalted butter, chilled and cut into small chunks
- 1/2 cup buttermilk
- Fry the bacon until it's crisp but not burned. Place the bacon on paper towels to drain, and then pour the drippings into a measuring cup. Place the measuring up in the freezer until the drippings solidify. (There should be about 4 tbs.)
- Break up the bacon into small pieces and place it a medium-sized bowl. Add the maple syrup to the bowl, and set it aside.
- Preheat the oven to 425. Line a baking sheet with parchment paper, and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Remove the drippings from the freezer. Using a pastry blender, cut the drippings and the butter into the flour mixture. (If you have less than 4 tbs. drippings, add extra butter to make up the difference.) The mixture should resemble coarse meal. Use a spatula to stir in the buttermilk and the maple syrup bacon mixture, gently folding just until the dough is uniform.
- Lightly knead the dough once or twice. Turn it out onto a floured surface and shape it into an inch-thick rectangle of about 6 in by 8 in.
- Space out the biscuits on the baking sheet, and then bake for 10-14 minutes, or until they start to turn golden.