Maple Bacon Biscuits

I remember a few months ago when Raul told me about the amazing baked goods he had just consumed from Huckleberry in Santa Monica. Then I saw a glowing review from Diana and then Cathy posted these biscuits so I knew it was a matter of time before I made them. Once I got my new fridge up and running, I couldn’t wait to get in the kitchen and cook up a storm. Maybe I was out of practice, but these were very time consuming. I almost considered skipping the last step of the maple drizzle, but I am glad my laziness did not get the best of me. I freaking LOVED THESE! There is smokiness from the bacon, sweet maple, and the soft crunch of the coarse sea salt sprinkled on top. None of the flavors overwhelms each other and they all work in perfect harmony. I wanted to eat all of them, but like a good friend (and someone who knows better), I took them to Raul’s for New Year’s eve and to let the vultures have at. I definitely understand why there is always a line in front of Huckleberry.



Maple Bacon Biscuits
(Slightly adapted from LA Times, as adapted from Huckleberry Cafe)



Makes about 24 biscuits

12 ounces bacon 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
1 tablespoon heavy cream
Coarse sea salt

In a medium frying pan, 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 or pan to cool and drain excess fat.

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). Don't 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. Chill the trays in the refrigerator just until the biscuits are cold, 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 and cream. Brush the chilled biscuits with egg wash and top each with a pinch of coarse sea salt.

Bake the biscuits until they just begin to brown, about 25 minutes. 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.

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