10 March, 2012

Huckleberry Café and Bakery Maple-Bacon Biscuits


Maple-Bacon Biscuits ingredients
Makes 24
1-LB bacon, cut into 1/2-inch pieces
3 1/2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2-LB (2 sticks) butter, cut into 1/2-inch cubes
3/4 cup plus 2 Tbsp maple syrup (divided use)
3/4 cup plus 2 Tbsp buttermilk
1 egg yolk
1 egg
1 Tbsp heavy cream
Fleur de sel

Notes:

Directions
Total Time: 1 hour, 15 minutes
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 to remove 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 1/4 cup plus 2 Tbsp 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 350ºF. 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.

Nutritional Information (Per Serving)
Calories: 214
Fat: 11.0g (sat 6.0g, mono 0.0g, poly 0.0g)
Protein: 5.0g
Carbohydrate: 24.0g
Fiber: 0.0g
Cholesterol: 46.0mg
Iron: 0.4mg
Sodium: 607mg

The Los Angeles Times adapted a recipe from Zoe Nathan of the Rustic Canyon Wine Bar & Seasonal Kitchen and the Huckleberry Café and Bakery.

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