Maple Bacon Biscuits

Hello again. I'm back from my 3 month hiatus. Who knew fall could be so busy? While I was gone I've done some occasional baking that I'd like to share.

My sister had suggested going on a Food Tour in Manhattan back in November and being the food lover that I am, I decide to join her. I would recommend this tour to local New Yorkers, tunnel and bridge folk, or the average tourist; it was a blast! The tour was called Food on Foot; it's rated number 3 on Trip Advisor "Things to do" in NYC. Not only did we eat great food, find restaurants and food vendors hidden in what seemed like closet sized spaces, but the tour guide was a just an average guy with a passion for great food. My sister did a great post on our tour. You can see it on her blog Quick Feet Good Eats. One of the tasty treats that stuck in my mind after the tour was a maple bacon Scone which we sampled at a bakery called Build a Green Bakery on 1st Avenue. The next day I had to find a recipe and make them for myself.

Maple Bacon Biscuits



Makes: 2 Dozen Biscuits
Total Time: 1 hr, 15 minutes

Ingredients:

1 lb. Bacon, crumbled
3 1/2 cups Flour
2 tbls sugar
1 tbls baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 lb butter (2 sticks), cut into 1/2 in. cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg yolk
1 egg
1 tbls heavy cream
Fleur de sel

Directions

Preheat the oven to 350 degrees. Fry bacon over medium heat until cooked but not crispy, 10 to 12 minutes. Remove excess fat on a paper towel lined plate when done.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, but in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tbls of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.


On a lightly floured surface, gently press or roll the dough to 1 inch thickness. Cut the biscuits using a 2 inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

While the biscuits are chilling, prepare the egg wash. In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.

Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray.) Remove the tray from the oven. Quickly drizzle 1 tsp of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.



A wonderful after dinner or treat or breakfast. These treats mix sweet and salty perfectly. Yum!

Jacklyn Lorraine