Recipe by Brandess
Breakfast in a biscuit! My husband and I had these during a trip to LA and they were fabulous. I am not a fan of maple, but these biscuits are very good. I just happened across the original recipe while reading food related articles. This recipe makes 2 dozen, however, I freeze 1 1/2 dozen and take them out as needed. Give them a try; I am sure you will love them as well. Adapted from Zoe Nathan of Rustic Canyon
Top Review by kittycatonline.com
These are fabulous biscuits! I first tried them when a co-worker made them for a contest, and she won it hands down. I made these for Christmas Day, and they were excellent. I do pass on a warning, though. If you use the built-in portion converter here at food.com, BEWARE that it DOES NOT PROPERLY CONVERT "STICKS". For the listed 24 biscuits, the recipe says "1/2 cup butter (2 sticks)", If you convert down to 12 biscuits, the results how "1/4 cup butter (2 sticks)". Yes, it still says 2 sticks. I messed up on this part, and had to toss in a bunch of extra flour. Now mind you, the resulting biscuits were fabulously buttery, but I'd have preferred to not have to figure out why I had a glob on my hands instead of dough. Also, I only got seven biscuits instead of 12, but I'm chalking that up to making big biscuits! Don't let my problems scare you off, though; this is a fabulous recipe for breakfast or brunch. Maple, bacon, biscuit, what is not to love?
- 1 lb bacon, cut into 1/2 -inch pieces
- 3 1⁄2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 lb butter (2 sticks)
- 3⁄4 cup maple syrup, plus
- 2 tablespoons maple syrup
- 3⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1 egg yolk
- 1 egg
- 1 tablespoon heavy cream
- 1⁄8 teaspoon fleur de sel (can substitute with Kosher Salt)
Directions See How It's Made
- In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons 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. (Here is where I removed 6 biscuits to bake from the freezer and allow the rest to hard freeze. Later, I pack them away for freezing to pull out later.).
- Heat the oven to 350 degrees. 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 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more.
- BAKE FROM FROZEN: Heat oven to 400 degrees. Place desired number of frozen biscuits on a lightly oiled baking sheet. Bake for 20-26 minutes to desired browning is achieved.