Bacon makes everything better, especially these soft and buttery biscuits. Enough said.
Maple Bacon Biscuits Printer-Friendly Recipe
From: Smitten Kitchen Cookbook
Makes: About 6 biscuits
3 slices (about 3 ounces) bacon
1/4 cup maple syrup
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
Approximately 4 tablespoons unsalted butter, chilled, chopped into small chunks (plus 2 tablespoons of chilled bacon fat)
1/4 cup buttermilk
Fry the bacon in a pan until it is crisp. Place bacon on a paper towel lined plate. Pour off the bacon fat into a measuring cup and place in the freezer until the fat is solid. When the bacon has cooled a bit, chop it into small pieces. Place the bacon in a small bowl and add the maple syrup, stir together and set aside.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a baking mat. Remove the bacon fat from the freezer. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Rub the bacon fat and butter into the flour mixture. Use a pastry cutter and blend until the mixture resembles coarse meal. Add in the maple syrup coated bacon and the buttermilk. Blend with a rubber spatula and knead (if necessary) to evenly moisten the dough.
Place the dough on a well-floured surface and pat down the dough until it is 1-inch in thickness. Cut the biscuits with a 2-inch cutter. Place the biscuits on your prepared baking sheet and bake for 12-14 minutes or until the biscuits have puffed and are golden brown. Best served warm the day they are baked. Enjoy!