Yesterday at about 4:45 pm, I realized that I had not started dinner in the crockpot yet.
This was an unpleasant discovery.
As I was scrounging around in the fridge, I found a pound of bacon and actually remembered what I bought it for.
Oh my LANDS, y’all!
(Something about this dish gives all my thoughts a Paula Dean-ish drawl, y’all)
Being the baking geek I am, I follow the King Arthur Flour Blog. A while back they talked about these biscuits and I immediately put bacon on the grocery list, intending to give them a try some lazy Sunday morning.
These biscuits might be yummy-ness perfected.
These biscuits are another reason to be glad I am not a vegetarian. I just don’t think lentils would be the same.
If these biscuits were a movie, they would win an Oscar.
Firstly, fry up some bacon. MMMmmmm…..bacon…
Secondly, whip up a little butter-maple syrup sauce.
Then MIX THE BACON INTO THE SAUCE.
You heard me.
Are you hearing Paula yet, y’all?
Make some biscuit dough.
Drop the DOUGH over the MAPLE BACON SAUCE o’ YUMMINESS.
Bake. Turn out onto a plate.
Accept the accolades of your grateful family.
Try to be modest about your mad baking skillz.
- 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
- 4 tablespoons cold butter
- 1 cup cold milk or cold buttermilk
- Preheat oven to 475°F. Lightly grease an 8″ square or 9″ round pan.
- Cook bacon. Make syrup. Combine bacon with syrup and spread in the bottom of the pan.
- Make biscuits – whisk dry ingredients together, then work butter in until mixture is crumbly. Add milk, stir well.
- Drop dough in heaping tablespoons on the syrup in the pan.
- Bake 10 minutes. Turn off oven, leaving biscuits in hot oven for 10 more minutes.
- Turn over onto serving dish.
I used 1 cup AP Flour and 1 cup freshly ground whole wheat flour. I also think this recipe would benefit from lining the baking dish with parchment, as lots of bacony goodness stuck to the pan. How I found the strength to not grab a spoon and eat the bacon syrup right out of the bowl I will never know. I made a giant whack of scrambled eggs and proclaimed dinner a success. It was about 45 minutes from start to wolfing down.
I will definitely make these again, because oh mah GAH, y’all, they are CANDIED BACON ON A BISCUIT.