Maple-Bacon Biscuit Bake

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.
Prep
20 mins
Bake
15 to 20 mins
Total
1 hr 5 mins
Yield
16 small biscuits
Maple-Bacon Biscuit Bake

Instructions

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