Aren’t these the cutest little jack-o-lanterns? Well, they are really tangerines and a face drawn with a Sharpie marker … which is non-toxic. My friend, Gwen, made them … she is so clever!
We just got home from camping … which is where I made these yummy biscuits for breakfast. This was my second attempt … the first try ended up in the bacon syrup mixture being burnt beyond recognition … that is when I found out that my trailer’s 1966 oven had a mind of its own! There was smoke pouring out the windows and door … it looked like a Lucy episode. This time was very successful, here is the proof …
Let me apologize now for the lack of photos … I got sidetracked … it happens often … I wanted to make sure that nothing got burnt, this time. But, all of us thought that this was so yummy … it needed to be shared. I would describe it as a maple caramel bacon biscuit … wonderful and evil at the same time :)
The recipe is from King Arthur Flour … I simplified it by using store-bought biscuits. Here is a quick summary … and then the recipe with full directions.
First, make the maple-bacon syrup mixture and spread it in the bottom of a lightly greased square pan …
I used one tube of Jumbo biscuits and cut them in half (to make it easier) and arrange them in the pan on top of the syrup mixture …
Maple-Bacon Biscuits (adapted from King Arthur Flour)
1/2 pound bacon, cooked until medium-brown (or 6-8 strips of pre-cooked bacon)
1/4 cup brown sugar
2 tablespoons flour
3 tablespoons maple syrup
2 tablespoons melted butter
1 tube refrigerated biscuits (Jumbo or Grands – 8 count)
- Preheat the oven to 450°F. Lightly grease an 8″ square or 9″ round pan.
- Make the syrup … chop the cooked bacon into 1/2″ pieces. Combine the bacon with the brown sugar, flour, maple syrup and melted butter. Stir until well combined. Spread in the bottom of the prepared pan.
- Cut the biscuits in half and arrange on top of the syrup mixture.
- Bake 10-12 minutes or until biscuits are golden brown.
- 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.