Maple Bacon Biscuits
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
Steps
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.
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.
Heat the oven to 350 degrees.
While the biscuits are chilling , prepare the egg wash: in a small bowl , whisk toget.
Ingredients
bacon, flour, sugar, baking powder, baking soda, salt, butter, maple syrup, buttermilk, egg yolk, egg, heavy cream, fleur de sel