Maple Bacon Upside Down Biscuits Recipe 445

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:

• Cook the bacon until barely done, light to medium brown but not crispy; then chop into 1/2" pieces. Add bacon to a small mixing bowl along with the remaining Topping ingredients. Set aside. Line an 8-9" square baking dish with parchment paper, then spray with cooking spray. Spread the topping evenly in the prepared pan. (I used 2 forks.) Preheat the oven to 400°F. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using). Cut the butter in until coarse pea size crumbs. Slowly add the milk, stirring just until a sticky dough forms. Drop the dough by rounded tablespoons onto the top of the syrup mixture in the pan. (I made 9 even portions.) Bake for 15-18 minutes, or until biscuits are golden brown. Remove from oven and immediately invert onto a serving plate. Spoon any syrup left in the pan over the biscuits. Serve warm. (Leftovers can be microwaved for 10-12 seconds to reheat.)

Steps:

• In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans., Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
• On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes. (Here is where I removed 6 biscuits to bake from the freezer and allow the rest to hard freeze. Later, I pack them away for freezing to pull out later.).
• Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
• Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more.
• BAKE FROM FROZEN: Heat oven to 400 degrees. Place desired number of frozen biscuits on a lightly oiled baking sheet. Bake for 20-26 minutes to desired browning is achieved.

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
• Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
• In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.