Bacon Maple Biscuits
Cuisine: American
Author: Kitchens
  • 1/2 pound bacon, cut into 1/2-inch pieces, rendered, drained
  • 1 3/4 Cups all-purpose flour
  • 1 Tablespoons sugar
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon plus a pinch salt
  • 4 ounces butter, chilled and cubed
  • 6 Tablespoons maple syrup, divided, plus 1 Tablespoon
  • 6 Tablespoons cold buttermilk, plus 1 Tablespoon
Egg Wash
  • 1 egg
  • 1 egg yolk
  • 1 Tablespoon heavy cream
  • coarse salt, such as fleur de sel, as needed
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. Blend butter into flour mixture until it resembles small peas. Stir in the cooked bacon, 3 tablespoons maple syrup, and the buttermilk until the dough starts to come together. (Be careful not to overwork the dough -- it should be coarse and crumbly.)
  3. On a floured surface, gently roll the dough into a round about 1-inch thick. With a 2-inch round biscuit cutter, cut the dough into biscuits. (You should have 12 biscuits.)
  4. Place biscuits on a parchment-lined baking sheet. Place in the freezer just until chilled, about 10 minutes.
  5. Prepare the egg wash: In a small bowl, whisk together the egg, egg yolk and cream. Remove the chilled biscuits from the freeze and brush the tops with the egg wash. Sprinkle each biscuit with a pinch of salt.
  6. Bake at 350 degrees F until golden brown, about 25 minutes. While still hot, drizzle remaining maple syrup over the top of each biscuit, then bake for 3 additional minutes.
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