With the butter, bacon, and sugar in two forms, this is definitely not your every day breakfast or brunch item. Because I use buttermilk instead of plain milk, even the biscuits are rich! These are a special treat in our house and are so special that I had forgotten about the recipe until recently. This is also a recipe that if served to guests, will leave them speechless (in a good way of course!). These biscuits are best served fresh so you aren’t serving a crowd, reduce the entire recipe by half. I’ve adapted the recipe from King Arthur Flour by adding in a small amount of chopped pecans. If you are a fan of pralines, you’ll love this sweet and savory nutty breakfast treat.
1/2 pound bacon, cooked until medium-brown
1/4 cup pecan halves, chopped
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup maple syrup
2 tablespoons melted butter
2 cups all-purpose flour
2 teaspoons Bakewell Cream or omit the baking soda and use 2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup cold milk or buttermilk
- Preheat the oven to 475°F. Lightly grease an 8″ square or 9″ round pan; whichever size you choose, make sure it’s at least 2″ deep, to prevent any boil-over.
- Syrup: Chop the cooked bacon into 1/2″ pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.
- Biscuits: Whisk the dry ingredients together in a bowl.
- Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
- Add the milk or buttermilk, stirring to make a sticky dough.
- Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
- Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they’re golden brown.
- Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.
Yield: 16 small biscuits.