New Year, New Tradition
Happy New Year dear friends!! I hope that your holidays were happy and bright and filled with the joy that comes from spending time with family and friends. With the holidays just past, I have a question for you. Is there a dish or treat in your family recipe box that always makes an appearance during a certain time of year? I have a bunch of recipes like that and today I'm going to share one with you that I make for breakfast on Christmas Eve. It is called Maple Bacon Biscuit Bake and it is delicious!! I came across this King Arthur Flour recipe about 7 or 8 years ago and is sounded so good to me. It is really simple and hits the spot when you are craving something salty sweet.
Maple Bacon Biscuit Bake resembles sticky buns. A topping of crispy bacon and maple syrup is spread into the bottom of the baking pan and then topped with buttermilk biscuits. Once they are baked, the whole thing is inverted onto a serving plate. MMMMMM!! Doesn't that look delicious? If this looks tasty to you, read on!
I like to do the mis en place for this dish the day before I plan to serve it. That way, in the morning, everything is ready to go.
The first step to baking any recipe is preparation of the pan. For these biscuits, you will need either a square or round baking pan. I prefer a square pan because the shape makes it easier to fit in my old standby, baking parchment. Believe me, if you want to avoid leaving half of the bacon/syrup topping in the bottom of the pan, you want to use baking parchment. Also, your pan should be at least 2 inches deep to prevent oozing of the topping out of the pan. You don't want that mess in your oven!
So, butter you baking pan. Then press in a piece of baking parchment that you have cut to fit with tabs overhanging the side of the pan. The tabs will help with clean removal of the biscuit bake from the pan. You then need to grease the parchment paper.
You oven should be preheated to 475 degrees. In a small bowl, mix together a half pound of bacon (8 slices) which has been cooked until crispy and medium brown and crumbled, 1/3 cup brown sugar, 1/4 cup AP flour, 1/4 cup maple syrup and 2 tablespoons melted butter. This mixture is thick and sticky. Spread the bacon/syrup mixture onto the bottom of your prepared pan as best you can. Don't worry about making it even. Just get it close.
Now for the biscuits. In a large bowl mix together 2 cups of AP flour, 2 teaspoons of Bakewell Cream, 1 teaspoon baking soda, 1/2 teaspoon salt. If you don't have Bakewell cream in your cupboard, use 2 teaspoons baking powder and omit the baking soda. To this mixture, cut in 1/4 cup of cold butter. You want this mixture to be crumbly. I start out using a pastry cutter then switch to my fingers. Add one cup of cold milk or buttermilk. I prefer buttermilk but use what you have in your fridge. Stir the milk into the dry ingredients to create a sticky dough.
Next, drop the dough onto the bacon/syrup mixture in the pan. You want about a tablespoon of dough for each biscuit. I use a tablespoon cookie scoop to make this process easier. Slide the pan into the oven and bake the biscuits for 10 minutes. After 10 minutes turn off the oven but leave the pan in. Keep the pan in the oven for 5 to 10 minutes more until the biscuits are golden brown.
As soon as you remove the pan from the oven, invert the biscuits onto a serving plate. If you used parchment paper, the biscuits should come out fairly easily. Then, carefully peel the parchment paper off the biscuits. If any bacon sticks to the paper, scrape it off and put it back onto the biscuits.
There you have it! Your maple bacon biscuit bake is ready to serve! Grab a fork and dig in! The biscuits are light and airy and the perfect companion for the salty sweet bacon/syrup topping. My husband looks forward to having these biscuits on the morning of Christmas Eve with a cup of fresh hot coffee. It is a new year! So give these easy biscuits a try. You may find a new tradition!