QUICK BACON-CHEDDAR BISCUITS
Provided by Sunny Anderson
Time 37m
Yield 8 to 9 biscuits
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
- In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
PECAN STICKY BUNS WITH BACON CARAMEL
Provided by Trisha Yearwood
Time 1h35m
Yield 12 buns
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
- Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
- Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
- Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
- Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
- Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.
STICKY BACON BISCUITS
A recipe I found and simplified by using canned biscuits. My family loves this treat at the breakfast table. I also make it when we have over night company. Enjoy!
Provided by Christine Schnepp
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375°F. Lightly grease a round pan. Spread in the bottom of the prepared pan.
- 2. Syrup: Chop the cooked bacon into pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined.
- 3. Bake the biscuits for 10-15 minutes, until they're golden brown. Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate.
- 4. Place biscuits on top. Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
- 5. Pull biscuits apart to serve.
MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h10m
Yield 9 biscuits
Number Of Ingredients 16
Steps:
- Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
- For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
- Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
- For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
- On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
- On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
- While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
- Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
- Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.
BACON-CHEESE BISCUITS
Provided by Food Network Kitchen
Time 40m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
- Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
QUICK STICKY BUNS
These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!
Provided by Debbie Rowe
Categories Bread Yeast Bread Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut each biscuit in half and form each piece into a ball.
- Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
- Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 261.5 mg, Sugar 11.6 g
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