a half-dozen maple bacon biscuits on a baking sheet lined with parchment paper

As a patron of my local library system, I have access to Library2go. (I didn’t pick the name.) Though Library2go’s collection is paltry because publishers suck, it has gems like Deb Perelman’s Smitten Kitchen Cookbook. Inside, I found the recipe for these maple bacon biscuits. (If you can’t get the book right now, there are many more recipes on the Smitten Kitchen blog.)

It had been a while since I last cooked bacon and I ended up burning overcooking what I used in the biscuits. I thought it would be fine, but that was wrong and did no favors for the otherwise-excellent biscuits. I’ll definitely try this one again in the future.

Tip: The recipe was written a little strangely. Essentially, the recipe calls for 6 tablespoons of fat, a combination of bacon grease and butter. Use the grease that cooking your bacon yields, then top it off with butter until there’s 6 tablespoons of fat.

a close-up of a maple bacon biscuit, showing its texture and layers

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