Maple Bacon Biscuit Bake Recipes

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.

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.

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.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Add sour cream, eggs, yolks, vanilla and yeast mixture; stir to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover., In a small bowl, combine melted butter, maple syrup and flavoring. Spread over each square to within 1/2 in. of edges. Sprinkle with brown sugar, bacon and raisins. Roll up each square jelly-roll style; pinch seams to seal., Place on a parchment-lined rimmed baking sheet. Cover and let rise until nearly doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 35-40 minutes. Remove from pan to a wire rack to cool.

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.