My family recently discovered this recipe in the amazing Huckleberry cookbook (from the famous Huckleberry Cafe in Santa Monica) and it is now a brunch/breakfast staple in our circle. At first listen, to some (including me) it doesn't sound that good - how bacon-y is it? How maple-y is it? But let me tell you, the flavors are so mild and work so well together it literally melts in your mouth.
I recently brought this to my childrens' Teacher Appreciation breakfast on a Tuesday morning and although I brought in sweet treats all week, by Friday people were still asking for this recipe. This is my number one recommendation for any brunch or breakfast gathering - people will rave about it for days!
This is not a diet food, folks. It calls for nearly a full pound of bacon, 2 cups of butter and extra bacon fat in the dough. But it's a special occasion treat and definitely no worse for you than those fritters at the donut store but this tastes 1000 times better.
One word of warning: plan ahead because the dough needs to freeze for at least 2 hours before baking - however, this is wonderful because if you are preparing an early morning meal, you can make them the night before and just take a tray straight from the freezer and plop it in the oven and 30 minutes later you have the most amazing little biscuits.
I hope you give it a try…
Maple Bacon Biscuits Serves 16-18
15 slices bacon (get the good stuff from the meat counter - not the cheap packaged kind)
2 cups (4 sticks) unsalted butter - very cold & cut into small cubes
1 1/4 cups cold maple syrup divided into 1/2 cup for dough and 3/4 cup for glaze
3/4 cup cold buttermilk
2 egg yolks
2 tablespoons heavy cream
pinch of salt
course salt for topping (Kosher, Fleur del sel or Maldon)
Cook the bacon until golden brown (not super crispy) and let cool. Reserve 2 tablespoons of the bacon fat before safely discarding the rest. Chop the cooled bacon into 1/2" slices.
Combine the flour, baking powder, baking soda, sugar and salt in a large bowl and whisk to combine. Add the cold butter and using your hands, pinch and squeeze and mix the butter into the flour mixture until the pieces are little balls - bean sized. Then, add the 1/2 cup cold maple syrup, buttermilk, bacon pieces and 2 tablespoons bacon fat to the dough. Mix gently with your hands just to combine.
Pour the mixture onto a clean work surface and using your hands, flatten the dough with your hands then pull the edges back to the center to create a mound and flatten again. Repeat until the dough comes together. Try to do this a few times before you add flour but if the dough is way too sticky and won't come together, add more flour - a tablespoon at a time. Do not over knead the dough - only work it until it comes together and seeing little bits of butter in the mixture is normal.
Using a rolling pin, roll the dough to about a 1" thickness and cut out the biscuits using your favorite cookie or biscuit cutter. If you don't have one, you can use a knife to cut squares or triangles. Put the biscuits on an ungreased sheet pan or a sheet pan lined with parchment paper. Knead the scraps back together and roll out again to cut more biscuits and continue until all the dough is used.
Wrap sheetpans in cellophane and freeze for at least 2 hours or up to 1 month.
When ready to bake, preheat oven to 375 degrees. Make egg wash by combining the egg yolks, heavy cream and pinch of salt in a small bowl and whisk with fork to combine.
Make sure the frozen biscuits are spaced at least 2" apart and brush with egg wash and sprinkle lightly with course salt. Bake frozen biscuits until lightly brown (about 25 minutes) and remove from oven. Pour 2 teaspoons of maple syrup over each biscuit for the glaze and return to oven for 5 more minutes to finish baking. Serve the same day for best results!