{3.25 Weekend recap & Maple Brown Sugar Bacon Biscuits}

1/ Chive Manchego fries for Friday date night at Model Milk.

2/ Model Milk’s “The Burger” cooked medium rare with morel mushrooms and cheese curds.

3/ Post dinner treat at the newly opened Cafe Gravity in Inglewood.

4/ A steamy cup of creamy hot chocolate made with Papa Chocolat dark chocolate shavings.

5/ Saturday afternoon visit to the opening of the Peace Bridge and the new East Village Sales and Experience Centre. Lots of exciting new projects in the works in this up and coming area of Calgary.

6/ Sharing half sandwiches of capocollo ham and genoa salami from Spolumbos in Inglewood.

7/ Afternoon treat, a crisp, flaky and golden bear claw pastry oozing with a chewy and sweet poppyseed filling from Wilde Grainz Bakery in Inglewood.

8/ A misty morning brunch at home.

Maple brown sugar bacon biscuit topped with baby arugula, slightly melted brie cheese and cranberry honey mustard. Served with a overeasy egg and slices of avocado.

I LOVE a good biscuit. My perfect biscuit is best enjoyed fresh out of the oven, has a crisp golden exterior and puffs up to double the height in the oven forming several buttery and tender layers of goodness. At brunch, I like to have both savoury and sweet components and these biscuits do just that. They’re incredibly easy to make and the only trouble with them is that you’ll have to restrain yourself from eating up the whole batch to yourself.

Flavour inspiration: soft, hot off the griddle buttermilk pancakes drizzled with maple syrup with a side of crispy smoked bacon.

Course ground black pepper, red alderwood smoked salt and fine ground cornmeal make these biscuits unique and stand out from the rest. As a bonus, they freeze wonderfully which means you can have fresh out of the oven biscuits anytime you like, which could also be a dangerous thing..bake at your own risk..

Maple Brown Sugar Bacon Biscuits (adapted from Joy the Baker’s recipe)

Makes about 8 large biscuits (I made 16 small biscuits)

For the Bacon:

  • 8 slices of bacon
  • 1 tablespoon brown sugar
  • coarse ground black pepper

For the Biscuits:

  • 2.5 cups all-purpose flour
  • 0.5 cup fine ground cornmeal
  • 2 tablespoons cane sugar
  • 2 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon red alderwood smoked salt (plus more for sprinkling)
  • 1 teaspoon coarse ground black pepper
  • 3/4 cup cold unsalted butter, cut into small cubes
  • 1 large egg
  • 3/4 cup buttermilk (I used almond milk with 1 tbsp lemon juice)
  • maple syrup + turbinado sugar

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer.  Sprinkle with brown sugar and black pepper.  Bake until crisp and cooked through, about 13 to 15 minutes.  Remove from the oven and carefully use tongs to place the hot bacon on a cutting board.  Don’t put the bacon on paper towels or they might stick. Allow to cool until you’re able to handle the slices and chop into medium chunks.  Set aside.

Increase oven temperature to 425 degrees F.  Line another baking sheet with parchment paper or foil, and set aside.

In a mixing bowl, sift together flour, cornmeal, sugars, baking powder, baking soda, salt, and black pepper.  Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles a coarse meal.  In another bowl, combine egg and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring to incorporate.  Once batter is nearly incorporated, add bacon and mix in.

You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times.  Don’t overwork the dough and melt the butter, Just make sure it comes together.

Roll or pat dough into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and brush the tops with maple syrup and sprinkle with a small pinch of the smoked salt and course sugar. Bake at 425 degrees F for 12-15 minutes. 

I love these biscuits the day they are made.  They can be kept in the fridge and will last for two days.  The shaped, uncooked biscuit can also be frozen. *I just placed the frozen biscuits on a silpat lined cookie sheet and baked them a couple minutes longer than if they weren’t frozen.

2 Responses to “{3.25 Weekend recap & Maple Brown Sugar Bacon Biscuits}”
  1. I love biscuits for brunch too:) My favorite meal.. I love the alderwood salt and bacon combination, these would be so delicious!!

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