biscuits that require LEFTOVER bacon

these biscuits require leftover bacon. In our house, there is never leftover bacon. Never. Except yesterday. Yesterday, we were rushing to catch a plane. Thats about the only reason there leftover bacon in my house.

This recipe is a breakfast recipe for bacon biscuits and is a super standard breaks baked good. The biscuit is flaky and buttery with a crunchy crispy here. Make sure you pat them to a 1 inch thickness otherwise they might be a little flatter and cruncher like mine here.

Bacon and Maple Biscuits
adapted from the Smitten Kitchen Cookbook

Ingredients
3 pieces bacon (save the fat and put it in the fridge...it should be about 3 Tablespoons)
1 1/2 cups flour
1 teaspoon salt
1/2 baking soda
1/4 maple syrup
4 Tablespoons butter, cold and cut up
1/4 buttermilk (or yogurt and milk mixture to achieve buttermilk consistency)

preheat oven to 350 degrees. Chop up the bacon and pour the maple syrup over it.

In a separate bowl, mix together flour, baking soda, and salt. Cut butter and bacon fat into the flour until the smallest pieces are pea-sized. Pour buttermilk and bacon maple syrup into the mixture and bring together with a rubber spatula.

Turn dough out onto floured counter and knead a couple turns to get all the dough assimilated. Pat out to a 1 inch thickness and cut out with dough cutter, or, if your lazy like me, simply cut the dough into 8 triangles to prevent any re-patting.

Place on ungreased baking sheet at least 1" apart and bake for 12-15 minutes until golden brown.

Louis Tip: *needs more bacon*