I present to you, one possible solution to the sweet or savory breakfast dilemma…
Sticky Maple Bacon Biscuits. That’s right. You know how you go out for breakfast…and you’re looking at the menu knowing that you’re going to order eggs, potatoes and bacon/sausage? (You know, a nice hearty farmer’s breakfast for all of us who have never plowed a field or milked a cow :) Then, you see the section of the menu that has waffles and pancakes or muffins and pastries and they also sound really good. But you know you don’t want to skip your eggs, bacon etc and you don’t want to order a stack of pancakes that ultimately turns your meal into first breakfast and second breakfast combined. Yep, it’s a real life dilemma alright, encountered exclusively at restaurants.
But at home? You can go ahead and have your eggs and anything else that makes your breakfast great…hash browns, fruit etc…then add these biscuits. They have everything else you’re going to need to “balance” your meal.
If you’ve read my Fluffy Buttermilk Biscuit post, you know how I love a great biscuit for breakfast, especially with honey and butter on it. If you haven’t tried those yet, you should. There are some helpful videos in that post that will take you through the process. I used that same biscuit dough for this recipe.
Today, however, there are no videos. There’s no kneading, no rolling, no cutting. The biscuit dough is simply mixed up in a bowl and then dropped into a pan. You’ll end up with one big pull-a-part biscuit bake. Couldn’t be easier. Perhaps this recipe will be the gateway to homemade biscuits for you.
Before you drop those biscuits into the pan, you’re going to make a maple bacon syrup. Yep, it tastes as good as it sounds. It’s just melted butter, maple syrup, flour and brown sugar. Stir it up. Add the cooked bacon and spread it in the bottom of the pan. I decided to add pecans this time just to see how it turned out…loved it! (And, if you’re vegetarian, you could easily sub the bacon for pecans.)
Now it’s time to drop spoonfuls of the biscuits dough into the pan. You don’t have to get fancy here, I just used one spoon to scoop and one spoon to scrape. Drop them evenly around the pan. That’s it. Bake it. Flip it. Pull off a piece. Eat it. After a bite or two, I kind of forget about how much I like butter and honey on my biscuits…because bacon, pecans and maple syrup?
Yeah. Enough said.