If you are one of those people that dips her bacon into the pool of maple syrup that forms under her pancakes or waffles, then these biscuits are for you. Maple syrup and bacon are the ultimate sweet and salty combo and when a fluffy, buttery biscuit becomes the vehicle for said combo making it’s way to your mouth, I’d say breakfast is looking pretty good. Particularly if said breakfast also includes cheesy scrambled eggs and good coffee. These biscuits call for self-rising flour, not all-purpose, shrinking your prep time just a bit (good to know if you feel like you might need to make these NOW).
To take a peek at the original blog post for my maple bacon biscuits, and to peruse my collection of original recipes, click here.
- 4 1/2 cups white lily flour (or other self-rising flour)
- 2 sticks of unsalted butter, cold
- 10 (or 11) slices of bacon
- 1/2 cup, 2 Tbsp creme fraiche
- 1/2 cup maple syrup, plus more for dribbling over freshly baked biscuits
- 1/4 cup bacon fat
FOR THE EGG WASH
- 1 large egg
- 1 tsp heavy cream
- 1 tsp maple extract
preheat the oven to 450 degrees, spray a half sheet pan/cookie sheet and cover in parchment paper. set aside.
place the flour in a large mixing bowl. cut the butter into small cubes and toss the butter in the flour until well-coated. place the bowl in the refrigerator.
make the bacon on the stove-top in a large frying pan, in shifts, if you cannot fry all 10 pieces in the pan at the same time. i use medium-high to high heat and flip the bacon with tongs frequently while cooking it. place the bacon on a plate lined with paper towel. pour the grease into a measuring cup. discard all but 1/4 cup and place the 1/4 cup of bacon fat in the fridge.
chop the bacon into small(ish) bits and set aside.
remove the flour and butter from the fridge and using your fingers, work the butter into the flour until coarse, pebbly bits form. add the bacon bits and toss to combine. add the creme fraiche a few tablespoons at a time, using a wooden spoon to incorporate it into the flour and butter. add the maple syrup and bacon fat and toss again. once all of the floury bits have been absorbed, dump the dough out on to a floured work surface.
flour your hands – the dough is sticky – and gently press the dough into a large circle about 2 to 3 inches high – i basically make my biscuits as tall as the side of my biscuit cutter. using a 3-inch, floured cutter, begin cutting out biscuits. do not twist the cutter as you make your biscuits. press any scraps back together again and continue forming biscuits until you have used up all of your dough. transfer the biscuits on to your prepared pan and place the pan in the freezer for at least 20 minutes or so, or longer.
once frozen, prepare the egg wash by combining all of the ingredients in a small bowl and whisking. brush the biscuits with the wash and bake for 14 minutes, rotating after 7. immediately upon removing the biscuits from the oven, drizzle each biscuit with 1 tablespoon of maple syrup. let cool slightly before serving with butter.
this biscuit dough is pretty wet due to the syrup and bacon fat in the batter – so don’t be alarmed! these babies rise, although perhaps not quite as tall as you are used to…