Friday, January 4, 2013
GGFF: Maple Bacon Biscuits
I love a good biscuit. I love when they are tender and flaky and hot from the oven. I've never had much success with them in my own kitchen, until now. Holy moly, these are amazing. These have just the right amount of sweet and savory, and the result is a salty, buttery, bacony, mapley, delightful breakfast treat. These biscuits paired beautifully with the Dutch Baby I made on New Year's Day, and I can safely say they'll be a staple on our breakfast table from now on. Go and make them today. Seriously, what in the world are you waiting for??
Maple Bacon Biscuits
(Barely adapted from The Smitten Kitchen Cookbook)
4 slices bacon
1/4 c. maple syrup
1 1/2 c. all-purpose flour (or GF flour and 1 tsp. xanthan gum)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 T. unsalted butter, chilled and cut into small cubes
1/4 c. buttermilk
Cook the bacon until crisp, approx. 8 minutes. Set aside on a paper towel-lined plate. Pour the bacon fat into a measuring cup and place drippings in the freezer. Freeze until solid.
Chop the bacon into small pieces and transfer to a small bowl. Pour over maple syrup and mix well.
When you're ready to make the biscuits, remove the frozen bacon drippings from the freezer. Heat oven to 425* F and line a baking sheet with parchment paper. Mix together the flour (and xanthan gum), baking powder, baking soda, and salt in a large bowl. Using a pastry blender, work in the butter and 2 T. bacon drippings. (Add in more butter if you have more drippings--you need at least 4 T. butter for 2 T. bacon fat.) Work until the mix resembles coarse meal. Stir in the bacon-maple mixture and pour in the buttermilk. Stir until the mixture is just moistened.
Turn out onto a lightly floured surface and knead just enough until the scraps become dough. Pat to approx. i inch thick, and cut into rounds using a 2 inch biscuit cutter. Arrange on the baking sheet and cook for 12-15 minutes, until puffed up and golden Serve warm.