Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
15 mins. to 20 mins.
Total time:
1 hrs 5 mins. to 1 hrs 20 mins.
Yield:
16 small biscuits
Here's one of the easiest, tastiest "sticky buns" you'll ever enjoy. Simple biscuit dough is dropped atop a sweet/salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. Trust us; this is a breakfast treat you'll find yourself making over and over again.
Volume Ounces Grams

Syrup

Biscuits

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons Bakewell Cream*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) cold butter
  • 1 cup cold milk or cold buttermilk
  • *If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Directions

  1. 1) Preheat the oven to 475F. 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.
  2. 2) 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.
  3. 3) Biscuits: Whisk the dry ingredients together in a bowl.
  4. 4) Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
  5. 5) Add the milk or buttermilk, stirring to make a sticky dough.
  6. 6) Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
  7. 7) 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.
  8. 8) 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.
  9. Yield: 16 small biscuits.

Tips from our bakers

  • Note: This recipe has gone through various incarnations along the way to its current version. It started with a thick, gooey topping; was cut back to something less gooey; and now has edged up towards its original proportions of sugar, syrup, and butter. For a less "over the top" topping, use 1/4 cup brown sugar; 2 tablespoons King Arthur Unbleached All-Purpose Flour; 3 tablespoons maple syrup, and 2 tablespoons melted butter.