I feel like I should simultaneously apologize and say "You're welcome" for posting this recipe. It is so bad but so good at the same time. Bad/good that it is prepped and ready in under an hour. Bad/good that it is sinful and decadent. Bad/good that it makes a lot of biscuts. So you can hoard it all for yourself or share the wealth with several people.
It's sort of a cross between an upside down cake and monkey bread. The maple-bacon mixture is poured into the bottom of a pan, and then biscuit dough is dropped over it. After a quick bake in the oven, it is inverted onto a platter and then served monkey bread-style. Just grab a biscuit and chow down. Some of the bacon-maple mixture did stick to the pan, but I just scraped it off onto the biscuits. I do think it would have been better to have lined the pan with parchment though. I've added that step in my version below.
I think this would be a great treat to make if you are hosting guests in the coming week. I would say you should make it Thanksgiving morning, but I personally try to eat light and healthy for breakfast - I want to save my calories for the big meal! But if you are one of those crazies (like me) who gets up early to shop on Black Friday, this would certainly be a welcome thing to come home to after a morning/night of fighting the crowds.
It's hard to say whether this is best served hot from the oven or at room temperature. Obviously it's hard to beat it when it's fresh from the oven, but once it cools for a bit, the bacon-maple mixture hardens into sort of a candy. Honestly, I'm not one of those people who thinks bacon is great in desserts, but this is really wonderful. So who knows, maybe I'm a convert and you'll be seeing some bacon cupcakes on here soon ;-)
Maple-Bacon Biscuit Bake
adpated from King Arthur Flour
- 8 oz bacon, cut into 1/2-inch pieces
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup maple syrup
- 2 Tbs reserved bacon fat
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbs cold butter
- 1 cup cold buttermilk
Cook the bacon in a skillet until browned and crispy. Use a slotted spoon to transfer to a paper towel, and reserve 2 tablespoons of the rendered fat.
In a medium bowl, whisk together the syrup, flour, brown sugar, and rendered fat. Spread over the bottom of the baking pan, and sprinkle the bacon evenly over the top.
For the biscuits, whisk the dry ingredients together in a mixing bowl. Drop the butter into the mixture, and using your fingers, a pastry blender, or 2 knives, work it into the dry ingredients until the mixture is crumbly and has pea-sized pieces of butter. Add the buttermilk, and stir to make a sticky dough.
Drop the dough over the maple-bacon mixture using a cookie scoop or large spoon.
Bake for 10 minutes, turn off the oven, and leave the pan in the oven for an additional 5 to 10 minutes, until the biscuits are golden brown.
Remove from the oven and immediately invert onto a serving plate. Lift off the pan and the parchment paper, and serve.