November 17, 2011
Recipe adapted from King Arthur Flour. Be sure to turn the biscuits/topping out of the pan right after removing it from the oven or the caramel topping will stick to pan.
• Syrup:
• 1/2 pound good-quality bacon, cooked until medium-brown and crisp
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup maple syrup
• 2 tablespoons melted butter
• Biscuits:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter
• 1 cup cold milk or 1 cup cold buttermilk
Preheat oven to 475 degrees. Generously grease an 8-inch square or 9-inch round pan.
Syrup: Chop cooked bacon into 1/2-inch pieces. Combine bacon with remaining syrup ingredients, stirring until well combined. Spread in bottom of the prepared pan.
Biscuits: Whisk the dry ingredients together in a bowl. Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add the milk or buttermilk, stirring to make a sticky dough. Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here. Bake the biscuits for 10 minutes on middle rack of oven. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown. 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. Makes 16.
Posted by oj at November 17, 2011 6:39 AM
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