(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Maple Bacon Biscuits
These are superb on their own or perfect as the base for a breakfast sandwich biscuit. Top with a slice of turkey sausage and an egg omelette ‘round’ for a banquet or just add a thin slice of aged cheddar – you can’t go wrong. Boyajian Fine Oils makes pure maple extract (but you can make these without the maple extract)
1/2 cup maple-smoked bacon, fried, drained and crumbled
3 cups all- purpose flour
1/4 cup brown sugar, firmly packed
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup cold unsalted butter
1/3 cup pure maple syrup
½ teaspoon pure maple extract
3/4 cup buttermilk, approximately
Melted unsalted butter
Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together, one inside the other) with parchment paper.
Prepare the bacon; set aside.
In a food processor, place the flour, brown sugar, baking powder, and salt. Pulse to combine. Add butter and pulse to cut or break butter into flour mixture. Mix to make a sandy mixture. Place mixture in a large bowl. Make a well in the center and add the egg, maple syrup, maple extract and most of the buttermilk and the crumbled bacon. Stir with a fork to make a soft dough.
Turn out onto a lightly floured board and knead briefly. Add a bit more buttermilk, if the dough seems too dry; it should hold together. On a lightly floured work surface, shape the dough into a round, about 1 inch thick and 10 inches wide. Cut in intou 3-4 inch rounds. Recoup scraps and cut out more biscuits to use up the dough. Place them on the baking sheet. Brush with butter.
Bake until nicely browned, 18-22 minutes.
© This is a Marcy Goldman/BetterBaking.com original recipe
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