I honestly have thought every once in a while when I was eating a sweet roll of some sort that I needed something to cut the sweet. I do not drink coffee and precious little herbal teas pass through my lips either...and quite frankly SALT is what I want to balance it out, not bitter. Which brings us to our recipe today... Bacon Sticky Biscuits.
Now before you hit the loverly "X" up in the corner of your browser and pass up the opportunity to try this at LEAST once in your life, hear me out...or...read through the recipe and take a look at the pictures. If you are the least bit curious as to how this would be received at your breakfast table...then...well, perhaps that only means you're not a cat. Or you could just do me a small favor and give pork a chance!
Make sure your baking rack is dead center in your oven, unless you are aware of a hot spot or weak heating element, then preheat oven to 475 degrees.
Grease a round or square 8 or 9 inch cake pan.
(I'll tell you I went with round because I had round plates to turn it onto when they were ready to come out of the pan... If you have those squarish plates that are so popular these days...you may want to opt for the square cake pan.)
Soured Soy Milk
1 T. white vinegar
1 c. unsweetened soy milk, minus 1 T.
Pour white vinegar into 8 oz. glass measuring cup then add unsweetened soy milk to cup until the liquid hits the 8 oz. mark on the glass. Stir once a minute for about 5 minutes. The milk will seem thicker than normal, this is good. This is a soy substitute for buttermilk. If you have buttermilk and no one you're serving has a dairy allergy, feel free to use dairy for your recipe.
Biscuit Dough
2 c. organic all purpose flour
1 tsp. baking soda
1/2 tsp. sea salt
1/4 c. Earth's Best vegan buttery spread, cut into small cubes or pats
1 c. soured unsweetened soy milk
In a large mixing bowl whisk together your flour, soda and salt. Using a pastry cutter or fork, blend the butter into the dry ingredients. It should look like yellowish crumbs when it is ready for the milk to be added. Make a small well and pour in the soured soy milk all at once. Mix until JUST blended with a wooden spoon. DO NOT use a mixer. The more that biscuit dough is "handled" the tougher the dough will be when consumed.
Sauce
1/2 lb. center cut bacon, cooked (do NOT overcook it as it continues to cook while baking)
1/2 c. organic fair trade brown sugar
1/3 c. organic pure maple syrup, warmed slightly
2 T. bacon grease drippings
After you have cooked the bacon, remove it to a paper towel to soak up the excess grease and allow it to cool enough for it to be held. In the bowl you'll be using to mix your sauce, pour in 2 T. of the bacon drippings. Add to that the sugar and warm syrup. Stir until well blended or until it appears the sugar is well dissolved. Using clean kitchen shears, snip your bacon strips into the bowl. Mix the bacon into the sauce well, being sure that every single snip has been well incorporated into the sauce. Pour immediately, while still slightly warm, into the bottom of the cake pan you're using. Begin using a large spoon or spring loaded scooper to put the biscuit dough over the top of the sauce in the pan. I usually use my medium Pampered Chef scoop for this particular recipe. Depending on the size scoop you use you'll end up with between 12 and 20 biscuits. Don't worry if they don't look very appetizing at this stage... Mine didn't either as you can see below...
Bake for 12 minutes and turn the oven off. Leave it in the oven for 5 more minutes or until the peaks are nicely browned. This time can fluctuate based on hot spots and weak heating elements in older ovens. Just keep your eye on them, the biscuits won't lie. Watch their color.
After they are done, remove from the oven and immediately turn out onto a plate that fits the shape of the pan used. Round pan, round plate; square pan, squarish plate, otherwise you'll have a mess. It is important to do this immediately while the sauce is still gooey. When it begins to cool it will have a caramel consistency and you may have bacon sticking to the pan instead of the biscuits the longer you wait.
When they are done, they look something like this...
Now! I'm sure you're wondering...how do you serve somethin like that? By itself? Sure, you could... In fact, one of the first places I pictured someone making this and lovin it was hunting camp. Make the dough ahead of time, make the sauce ahead, bring a stick of butter...cook it over a fire in a dutch oven. What men wouldn't love that!? No woman required (hopefully)! But for more normal situations this could be made either ahead or the right before serving and be served for breakfast OR on a night when your family has made breakfast for dinner. I have PLENTY of friends that do this. One night a week is french toast or pancakes or the like. Works out wonderfully when you're running out of genres of food to try. I had this for breakfast this morning with scrambled eggs...
It was UNBELIEVABLY delicious and JUST the right amounts of sweet AND savory on my plate. No need for separate toast AND bacon... The crowning achievement here really was that my MISTER liked this. Right away he was dreaming of all the different ways you could fiddle with this recipe. Put the bacon RIGHT in the biscuits or some of the grease at least in replacements of a couple pats of the butter...lol... I think if he could mainline bacon grease he would. Still not sure how he keeps his 160 lb figure... Hmmm... At any rate...I'm sure you can find a place in your heart for this recipe, even if you never liked bacon before. Give it a try...I promise you won't regret it. Yummmm!
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