Maple Bacon Biscuit Bake Food

MAPLE-BACON BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
• Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter.
• Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky.
• Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
• Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.

MAPLE-ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

CHOCOLATE BACON BISCUIT WITH MAPLE WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• Put the bacon in a small skillet and cook over medium heat, stirring often, until brown and crisp, about 10 minutes. Stir in 1 tablespoon of the sugar. Cook, stirring, until dissolved, about 1 minute. Remove the bacon with a slotted spoon to a plate.
• Whisk together the flour, cocoa powder, baking powder, baking soda, salt and remaining 1/3 cup sugar in a large bowl. Add the butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles a coarse meal with some pea-sized lumps. Make a well in the center of the mixture, then gradually add the half-and-half, stirring to incorporate it into the mix.
• Set aside about 2 tablespoons of the bacon. Knead the rest of the bacon into the dough a few times, then turn the dough out onto a lightly floured surface and pat it out to a 3/4-inch-thick circle. Cut out biscuits with a 2-inch round cutter, transferring them to an ungreased baking sheet. Gather the scraps, reshape and cut out more biscuits (discard any remaining scraps). Brush the biscuits with a little half and half and sprinkle each with a bit of the reserved bacon. Bake the biscuits until puffed and set, 10 to 12 minutes.
• Meanwhile beat the cream and maple syrup together until it holds stiff peaks; beat in the whiskey. Serve the warm biscuits with the whipped cream.

MAPLE BACON FRENCH TOAST BAKE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight., Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

MAPLE BACON BISCUITS

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 (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.

MAPLE-BACON BISCUIT BAKE

Steps:

• Preheat the oven to 475°F Thoroughly grease an 8" square or 9" round pan.
• 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 on the middle rack of the oven 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. If you leave the biscuits sitting in the pan after you remove it from the oven, the bacon/maple topping will start to set up and it will be difficult to get it out of the pan. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

MAPLE-BACON OVEN PANCAKE

Steps:

• In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.