Recipe by Redneck Epicurean
Saw this on the Rachael Ray show while resting the other day and HAD to write it down. This looks so good and so easy peasy. How hard is opening a can of biscuits or frying up some bacon? Can you smell the maple syrup too? YUM-O!
Top Review by gingeramma
I had the same problems as the other reviews the firt time around. Do not put the loaf pan on a cookie sheet like Rachael did because the bottom will not cook! If you put the loaf pan in by itself, the bottom will bake through just fine. Also, do not remove the the pan immediately, unless you want third degree syrup burns! Let the bread sit for awhile (at least 15 minutes) so the syrup thickens and it will turn out of the pan fine with oozy gooey syrup, but not running everywhere. I though this was ok but my guests rave about it!
- 1 lb bacon, chopped
- 1⁄2 cup butter (one stick)
- 1 (8 ounce) jar real maple syrup
- 8 large refrigerated buttermilk biscuits (she suggested Grands by Pillsbury)
Directions See How It's Made
- Preheat oven to 375°F.
- Place a medium skillet over medium-high heat and add bacon.
- Cook until crisp, about 8-10 minutes and reserve.
- Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil.
- Cook until butter is melted, then turn the heat off and reserve.
- Butter or spray a 3x9-inch loaf pan.
- Pour a couple tablespoons of the maple/butter sauce in the bottom.
- Layer 3 of the biscuits in the bottom of the pan.
- Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those inches.
- Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter syrup mixture.
- Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
- Transfer to oven and bake for 25-30 minutes.
- Remove and immediately turn over onto a serving dish.