EXPORTING THE SUPERIOR CULTURE:

Maple-Bacon Biscuit Bake (King Arthur Flour)

Syrup

* 1/2 pound bacon, cooked until medium-brown
* 1/4 cup brown sugar
* 2 tablespoons King Arthur Unbleached All-Purpose Flour
* 2 tablespoons maple syrup
* 1 tablespoon melted butter

Biscuits

* 2 cups King Arthur Unbleached All-Purpose Flour
* 2 teaspoons Bakewell Cream*
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup (4 tablespoons) cold butter
* 1 cup cold milk or cold buttermilk
* *If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Directions

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.