Sunday Brunch: Maple Bacon Pull Apart Biscuit

Pull Apart Bacon Maple Biscuits



1/2 pound bacon, cooked until medium-brown

1/3 cup brown sugar

1/4 cup local R.I. Maple syrup

2 tablespoons melted butter


2 cups All-Purpose Flour

2 teaspoons Baking Powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (4 tablespoons) cold butter

1 cup buttermilk

Method of preparation:

Preheat the oven to 475°F. Lightly grease an 8" square or 9" round cake pan

Syrup: Chop the cooked bacon into 1/2" pieces. Combine the bacon with the syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.

Biscuits: Whisk the dry ingredients together in a bowl.

Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

Add the milk or buttermilk, stirring to make a sticky dough.

Drop the dough in heaping tablespoonful’s atop the syrup in the pan.

Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're 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. Drizzle with more maple syrup

Yield: 16 small biscuits.

Chefs Note:

Most local RI ingredients can be found in Farmers Markets and Dave’s Marke

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