Maple bacon biscuits

Makes 18 large biscuits

  1. 20oz thick-cut bacon
  2. 750g flour
  3. 50g sugar
  4. 2tb baking powder
  5. 1/2tb baking soda
  6. 1tsp salt
  7. 1lb butter, cut into 1/2in cubes
  8. 3/4 cup buttermilk
  9. 1-1/4 cup maple syrup
  10. 1 egg, beaten
  • Cook bacon and set aside. Reserve 2tb of fat. Chop into 1/2in pieces once cooled.
  • Whisk 2-6. Cut in butter until pieces are pea-sized. Add bacon and reserved fat, buttermilk and 1/2 cup maple syrup and lightly mix.
  • Transfer dough to clean surface. Press down with palm heels, gather into a mound and repeat 2-4 times. Press down until 1in thick and cut out rounds. Flatten out scraps and repeat. Freeze for at least 2 hours or up to 1 month.
  • Do not thaw. Brush with egg and bake at 375 degrees for 25 minutes. Brush with remaining 3/4 cup maple syrup and bake for 5 minutes. Best served same day.

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