Food recipes
Maple Bacon Biscuits
Maple Bacon Biscuits Ingredients: bacon, meatless sugars, brown wheat flour, white, all-purpose, unenriched syrup, maple, canadian butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, bak...
Maple Bacon Biscuits
Ingredients:
bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 475 degrees F. Lightly grease a 9 round pan (a springform pan is helpful but not required).
First prepare the syrup by chopping the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients.
Stir until thoroughly combined and spread over the bottom of the prepared baking dish.
Next prepare the biscuit dough.
In a large bowl, combine flour, baking powder, baking soda and salt and sift together.
Cut in the shortening and butter mix together with a pastry dough blender.
Make a well in the center of the dry ingredients and add the buttermilk.
Gently blend the dry ingredients into the buttermilk, forming a ball of dough.
Add additional buttermilk as needed, 1 teaspoon at a time.
Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered.
Bake for 10 minutes at 475 degrees F and then turn the oven off.
Leave the biscuits in the oven for another 5 to 10 minutes, until golden brown.
Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter.
Lift off the pan and scrape any remaining syrup over the biscuits.
Pull apart to serve.
Best served warm.
Ingredients:
bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 475 degrees F. Lightly grease a 9 round pan (a springform pan is helpful but not required).
First prepare the syrup by chopping the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients.
Stir until thoroughly combined and spread over the bottom of the prepared baking dish.
Next prepare the biscuit dough.
In a large bowl, combine flour, baking powder, baking soda and salt and sift together.
Cut in the shortening and butter mix together with a pastry dough blender.
Make a well in the center of the dry ingredients and add the buttermilk.
Gently blend the dry ingredients into the buttermilk, forming a ball of dough.
Add additional buttermilk as needed, 1 teaspoon at a time.
Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered.
Bake for 10 minutes at 475 degrees F and then turn the oven off.
Leave the biscuits in the oven for another 5 to 10 minutes, until golden brown.
Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter.
Lift off the pan and scrape any remaining syrup over the biscuits.
Pull apart to serve.
Best served warm.