We celebrated our family Christmas today and while the children were nestled all snug in their beds I was in the backyard at the crack of dawn baking these wonderful biscuits from King Arthur Flour. I know I have shared many scone and biscuit recipes with you but this one by far takes the cake. A syrupy topping of maple, bacon and brown sugar glistens over a base of soft, flaky biscuits. They're sweet, salty, buttery and using maple flavored bacon sends these delectable biscuits right over the top. The recipe makes just the right amount for a 10 inch dutch oven. Lining your oven with foil or parchment paper will make removing them that much easier. I baked these with 10 coals around the base of the oven and the lid completely covered with coals, they were golden brown and ready in 20 minutes. Just be sure you don't overcook your bacon before adding to the topping mixture, it's going to continue baking with the biscuits and could easily burn. If you're looking for something special to serve on Christmas morning, give these glorious biscuits a try.
Maple-Bacon Biscuit Bake
1/2 pound bacon, cooked until medium-brown
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup maple syrup
2 Tblsp melted butter
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) cold butter, cut into pieces
1 cup cold milk OR buttermilk
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
For topping: Chop the cooked bacon into 1/2 inch pieces. Combine the bacon with the remaining topping ingredients, stirring until well combined. Spread in bottom of prepared dutch oven.
For biscuits: Whisk the dry ingredients together in a bowl.
Work in the butter until mixture is crumbly.
Add the milk or buttermilk, stirring to make a sticky dough.
Drop the dough in heaping tablespoonfuls over the topping in dutch oven.
Bake at 475 degrees for 20 minutes or until lightly browned.
Using parchment paper, lift biscuits from oven and carefully invert onto serving plate.
Serve warm, pull biscuits apart to serve.
|Spread topping in parchment lined 10 inch dutch oven|