THE Recipe

I try to try new recipes pretty frequently. I'm fairly picky about what I make because, let's just say I've got a bit of a waiting list when it comes to my "To Make" pile.  Generally, I'm pretty happy with the food I make and would make it again. Once in a while, there's a recipe that wasn't really worth the trouble, but we muddle through the leftovers. Rarely, lately anyways, is there a total bust, though it does happen.

Likewise, it's pretty rare that a recipe is so good it immediately skyrockets to the favorites list.  But, once in a while...once in a great while...one does.

Here it is. THE recipe. Wow, was this outstanding.

Now, take me with a grain of salt. Don't you hate it when someone totally pumps up a product, book, movie...whatever and you race out to get it and you're reaction is, "Yeaaaaah...not impressed."  Well, I'm just saying...for us, this one worked. In a big way. 

In a  bready, bacony, sweet, salty, caramely goodness kind of way.

For the sake of our health, this will be a special occasion food. I can't wait until the next special occasion.

Maple Bacon Biscuit Bake
by King Arthur Flour blog

Syrup
1/2 pound bacon, cooked until medium-brown

1/4 cup brown sugar
¼ c all-purpose flour
¼ c maple syrup
2 tablespoons melted butter

Biscuits
2 cups 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 (I used buttermilk)

*If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda. (this is what I did)

You can cook the bacon the night before, however I just cooked it before I made the biscuits so that I could cook up a whole pound of bacon. My favorite way to make bacon is to put it on wire cooling racks, sitting over cookie sheets to catch the dripping bacon grease.  Put the bacon in the oven preheated to 400 degrees. Cook for 17-20 minutes, or until your desired doneness. You do want to undercook the bacon for this recipe just a little since it will cook more with the biscuits.

 Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan (I used an 8" square pan). Cover bottom with parchment and lightly grease the paper and sides of pan.

 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.

 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, lightly sprayed with cooking spray, slightly overfilled with dough works well here.

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.

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.