I saw someone mention these biscuits on Twitter recently and it reminded me how much I love them. The recipe was published in the The Los Angeles Times a couple of years ago; a neighbor who has since moved had the paper delivered to her and she knew I would love this combination. Long before Maple Bourbon Bacon changed my life, I had a thing about Maple and Bacon together. Who doesn’t…raise your hand! I initially published this recipe on my blog almost two and a half years ago and it was well hidden in archives and few know of these treasures…I thought that needed to be rectified! They are really, really good!
Before I became part of a local blogger group I used to hold regular brunches at my home with a group of girlfriends; we called ourselves ‘The Marthas.’ Marriages and moves saw us eventually disband but these were a HUGE hit at our last get together. Now that I’ve been reminded of how much I love them, I think a batch for my blogging buddies has to be put on the agenda. What can I say but absolutely fabulous!
Created by Chef Zoe Nathan, they are available at Huckleberry Cafe, a bakery and cafe in Santa Monica, CA.
Maple Bacon Biscuits from the Huckleberry Cafe
Breakfast on the run? A great biscuit from Huckleberry Cafe in LA.
- 1 pound bacon, cut into 1/2-inch pieces
- 3 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
- 3/4 cup plus 2 tablespoons maple syrup, divided
- 3/4 cup plus 2 tablespoons buttermilk
- 1 egg yolk
- 1 egg
- 1 tablespoon heavy cream
- Fleur de sel
- 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.
- 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.
- 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. Serve while still warm.Makes 2 dozen biscuits.