biscuits

Maple Bacon Biscuits

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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.

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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.

Sweet Potato Biscuits

ImageSweet potatoes are certainly en vogue right now. Don’t get me wrong, I love them, and they’re great for you, but a health post this is not. :)

When I found myself picking up a sweet potato biscuit at least one a week from the local coffee shop earlier this year, I decided I should try making them from scratch. Turns out, the only thing the two had in common were sweet potatoes as an ingredient. Whereas the coffee shop’s version is sweet and chewy, this version is light and buttery. Both are delicious.

I included a batch of these in a care package for friends going on a long car trip. They didn’t even make it outside the Beltway. :) Enjoy!

Sweet Potato Biscuits

From Gourmet

Makes about 8-10 biscuits

1 lb sweet potatoes (1 large or 2 small)

2 Tablespoons milk

1 1/2 cups all-purpose flour

2 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Preheat oven to 425 degrees with the rack in the middle. Prick the sweet potatoes in several places with a fork. Bake on a baking sheet until very tender, 60-75 minutes. Cool slightly. Halve lengthwise and discard skin. Puree in a food processor or blender, or use a potato ricer. Make ahead: Puree can be made up to 2 days in advance and stored, covered, in the refrigerator.

Transfer 1 cup puree to a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.

Grease a large baking sheet or line with parchment paper. Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or fingertips until mixture resembles coarse meal. Add sweet potato mixture and stir just until a dough forms.

Drop dough in 8-10 portions onto baking sheet, spacing about 1 1/2 inches apart. Bake until lightly browned and cooked through, 18-22 minutes. Transfer to a wire wrack to cool.