Bacon. Is. Good. So are fluffy biscuits. No wonder they are breakfast staples. I don’t usually buy buttermilk (why does it only come in a big carton when you almost never need more than a cup??) but in this case it was definitely worth it.
These came together pretty quickly on a weeknight, but you could also include them with weekend brunch or dinner, such as pulled pork, roast chicken, or soup.
Maple Bacon Biscuits
From The Smitten Kitchen Cookbook by Deb Perlman
Makes 6-8 biscuits
3 slices bacon
1/4 cup maple syrup
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Approximately 4 tablespoons butter, chilled and chopped into small chunks
1/4 cup buttermilk
Fry the bacon until crisp. Remove from the pan and drain on paper towels. Pour the bacon fat into a measuring cup and put in the freezer until fat is solid.
Chop the bacon into small bits and place in a small dish. Pour the maple syrup over the bacon and stir; set aside.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Remove the solidified bacon fat from the freezer.
In a large bowl, mix dry ingredients. You should have about 2 tablespoons of fat. Adjust the amount of butter up or down to have 6 tablespoons total. Using your fingertips or a pastry blender, rub the bacon fat and butter into the dry ingredients until mixtute resembles coarse meal. Add the bacon-maple syrup mixture and buttermilk and blend together with a rubber spatula until evenly moistened.
Gather the dough into a ball and pat out to a 1-inch thickness on a well-floured surface and cut into biscuits with a 2-inch cutter. Arrange biscuits on the baking sheet. Bake 12-14 minutes until puffed and golden. Serve warm.