This breakfast bake is great for two reasons. First, the obvious one: maple bacon. Say no more. Second, the buttermilk Bakewell Cream biscuits. Light, fluffy, yet flaky, and crispy on top.
Now does this say “Maine breakfast” or what? Maine maple syrup and Bakewell Cream. For those of you not in Maine or New England, Bakewell Cream is a leavening agent made in Bangor, Maine and the defining ingredient in these traditional biscuits.
So to make this delightful brunch treat, you spread a mixture of cooked, chopped bacon, maple syrup, melted butter, brown sugar, and a little flour in the bottom of a baking dish. Then you drop large tablespoons of biscuit dough on top of the bacon syrup mixture and bake it all up. When the biscuits are browned, you invert the pan onto a serving plate and all the melty, sugary goodness drools out on top of the biscuits.
Or at least that’s how it’s supposed to go. The biscuits turned out great, but for whatever reason, the bacon syrup mixture wasn’t very liquidy. It kind of burned into the bottom of the pan and stayed there when I turned the biscuits out. Eek! But no complaints from the group of men I fed these to.
I’ve actually had this same problem with the Monkey Bread I made from King Arthur Flour too. I was expecting more of a syrup than a hardened sugar topping. Hmmm… anyone have any ideas what’s going on?
Regardless, this recipe is awesome- for the biscuits alone! But top anything with a bacon syrup mixture, and I’m sold. If you’re in New England, pick up some Bakewell Cream and give these biscuits a whirl, so you understand the magic.