Those occur in months that have five Wednesdays, and this month is one of them.
This week’s wild card recipe follows a trend that’s been popping up in the culinary world the past few years – combining crispy, salty bacon with something sweet.
Maple Bacon Biscuits will be a sublime addition to your next breakfast or brunch buffet.
The preparation of these biscuits is similar to an upside-down cake.
First spread the bacon mixture in the bottom of a 9-inch round cake pan. Then top the bacon mixture with frozen biscuits and bake.
When the biscuits are done, immediately flip the cake pan on a plate, leaving the sweet, sticky, caramel bacon layer on top.
The bacon mixture takes less than 2 minutes to prepare, and that’s the maximum work involved in the recipe. The biscuits I like to use are from the freezer section of the supermarket.
Use little frozen tea biscuits. They’re easier to fit into a round cake pan.
Don’t be too concerned about perfection when placing the biscuits over the top of the bacon layer. The biscuits will soften and spread out when they bake.
If you’re not a fan of the bacon-with-sweets trend, substitute half a cup of chopped pecans for the bacon.
MAPLE BACON BISCUITS
- ½ pound bacon, cooked and chopped
- ¼ cup golden brown sugar
- 2 tablespoons flour
- 3 tablespoons real maple syrup
- 2 tablespoons butter, melted
- 1 package frozen tea biscuits (24 mini biscuits – you won’t need all 24)
Preheat oven to 375 degrees. Grease a 9-inch round cake pan and set aside.
Combine the bacon, brown sugar, flour, maple syrup and butter in a bowl. Spread in the bottom of a 9-inch round cake pan. Place the frozen biscuits over the bacon layer. (It doesn’t matter if the biscuits don’t lay flat. They will sink and even out as they soften during baking.) Bake for 15-20 minutes, until biscuits are golden.
Remove from the oven and immediately flip onto a plate. Makes about 16 small biscuits.