Bread

Maple Bacon Biscuits

by Shawnda on December 30, 2012

in Bread,Breakfast,Freezer Friendly,Pork

Maple Bacon Biscuits

I’m ready for 2013. Like ready ready. I stepped onto the bathroom scale this morning and it said “error.” It’s such a jerk sometimes. Like when it randomly tells me I weigh 10lbs less than I did the day before… and then 6lbs more 8 seconds later. But it does have a point.

So all of those wonderful Trade Joe’s goodies that Santa left in our stocking have an “Eat before Monday or get hidden on the top shelf that you can’t reach without getting a chair from the dining room – and we both know you’re far too lazy to go get a chair from the dining room” label on them and the pages of my new Cooking Light Cookbook are littered with post it tab bookmarks.

Our post-holiday detox starts Tuesday. But until then, there’s bacon. And biscuits.

And Trader Joe’s Sweet-Salty-Nutty Trek Mix that is like crack. Certifiable crack.

On a quiet Saturday morning when the not-so-little-anymore one is at Gia & PaPaw’s house for the weekend, we sat down to a quick & simple breakfast of peppery Maple Bacon Biscuits, eggs, and some grapefruit juice.

Crumbly, airy biscuits made with bacon grease and sweetened with maple syrup. And it was the first recipe I made from my new Smitten Kitchen Cookbook. Flipping through it for the first time, I spotted them on page 28. And then I ran to the kitchen to make them immediately.

And then I immediately ate two straight out of the oven, mostly in celebration that the first recipe from a new cookbook turned out to be such a huge homerun. And partly because it was 4:30pm and that’s when I kick myself every single day for not having a snack an hour earlier.

I added a healthy dose of black pepper to help balance the sweet & savory just enough to almost make them a meal in itself. (“Almost,” like eating 2 biscuits wasn’t all of the calories I had left for dinner the other day.) I also made a double batch to be able to make the biscuits bigger than the 2-inch originals. And just a note – the dough was softer than expected for the double batch and I ended up kneading in a bit more flour after cutting the first few biscuits and realizing that they would spread quite a bit (and they did). The “extra flour” biscuits baked up nicely.

Maple Bacon Biscuits

Make breakfast really count with these sweet, crumbly biscuits studded with crispy bacon and black pepper.

Ingredients

  • 5 slices thick-cut bacon
  • Black pepper
  • 1/2 cup maple syrup
  • 3 1/4 cups flour, plus more for work surface
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ~8 Tbsp (1 stick) butter (see note below)
  • 1/2 cup buttermilk (I whisked 1/4 cup 2% milk with 1/4 cup fat-free Greek yogurt)
  • You want 12 Tbsp total between the butter and the grease reserved from cooking the bacon. If you end up with more bacon grease than 4 Tbsp, you can reduce the butter accordingly. And if you end up with less bacon grease, you can use more butter. Make sense? Good. Let's get started.

Instructions

  1. Preheat the oven to 425.
  2. Fry the bacon until crisp and transfer to a paper towel-lined plate to cool.
  3. Turn off the heat and add several generous dashes/grinds of black pepper to the pan and stir, letting the pepper cook for ~10 seconds.
  4. Pour the rendered bacon grease and pepper (scrape the peppery bits out if necessary) into a heat-safe measuring cup and stick it in the freezer to solidify.
  5. Chop the bacon into chunks and transfer to a small bowl, pouring the maple syrup over top.
  6. In a large bowl, whisk the flour, baking powder, baking soda, and salt together and add the butter chunks and the bacon grease (use a spoon to scrape out the measuring cup).
  7. Using a pastry cutter or your hands, cut the butter and bacon grease into the dry ingredients until well mixed (no large chunks) and the mixture is mealy.
  8. Make a well in the dry ingredients and add the buttermilk and maple-bacon mixture and stir/fold until your dough forms.
  9. Turn your dough onto a generously floured surfaced and give it a few kneads to come together and then pat it to 1-inch thick .
  10. Using a floured round cutter, cut as many rounds as you can and then pat the dough back together and repeat until the dough is gone - I got 10 biscuits using a 2.75-inch cutter.
  11. Place biscuits on a lined baking sheet (sides just barely touching) and bake 12-14 minutes or until the tops are golden.
  12. Serve warm. Leftovers reheated nicely for the 2-3 days they stuck around.

Notes

Yields: 10 biscuits

Slightly adapted from The Smitten Kitchen Cookbook

Estimated time: 35 minutes

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Pecan Pumpkin Butter Rolls with Bourbon Cream Cheese Icing

Remember that pecan pumpkin butter? Today I’m going to how you to use half of it and, at the same time, take care of breakfast (or dessert) for the week.

These non-cinnamon “cinnamon” rolls use pecan pumpkin butter, brown sugar, and roasted pecans for the filling. After baking, the warm rolls are topped with a cream cheese icing spiked with bourbon, vanilla, and molasses. They’re sweet, they’re rich, and they’re intense.

Just like the Apple Cinnamon Rolls we made a couple of weeks ago, the recipe is simply our favorite “plain” cinnamon roll recipe dressed up with a different filling. And a little booze. You assemble them the evening before, let them rest in the fridge overnight, let them rise the next morning, and then bake.

If booze for breakfast isn’t your thing, replace it with milk. If you’re thinking “I’m going to have the bourbon out pouring a glass anyway…” then you and I were likely separated at birth.

Just kidding. I don’t drink bourbon. For breakfast.

Pecan Pumpkin Butter Rolls with Bourbon Cream Cheese Icing

Dress up a plain cinnamon roll for fall with pecan pumpkin butter and an icing spiked with bourbon and molasses.

Ingredients

  • For the dough:
  • 4 large egg yolks
  • 1 large whole egg
  • 1/4 cup sugar
  • 2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup buttermilk
  • 4 cups flour (20 oz), plus more for dusting surface
  • 1 pkg (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • Vegetable oil or cooking spray
  • For the Filling:
  • 3/4 cup chopped pecans
  • 1 cup pecan pumpkin butter
  • 1/4 cup barely packed dark brown sugar
  • For the Icing:
  • 2.5 oz cream cheese (low fat is fine)
  • 2 Tbsp bourbon
  • 1 Tbsp molasses
  • 1/2 tsp vanilla
  • 1 cup powdered sugar

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.
  2. Add additional flour by the spoonful if necessary - you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).
  3. Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.
  4. Just before the dough is finished, preheat the oven to 375.
  5. Spread the pecans on a baking sheet and roast 5-7 minutes, until brown and fragrant.
  6. Set aside to cool.
  7. Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12x18 rectangle with the long edge nearest to you.
  8. Spread the pecan pumpkin butter over the dough, leaving the top 1-inch bare. Spinkle the pecans and brown sugar over top.
  9. Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.
  10. Cut the roll into 1 1/2-inch slices and place in the baking dish (you'll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.
  11. Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.
  12. Remove the water pan and rolls from the oven and preheat the oven to 350.
  13. Bake rolls on the middle rack for 25-30 minutes, until golden brown.
  14. While the rolls are cooling, beat the cream cheese, bourbon, molasses, vanilla, and powdered sugar together until smooth. Drizzle over the rolls and serve.
  15. Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.

Notes

Yields: 12 servings

Adapted from Overnight Cinnamon Rolls

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Apple Cinnamon Rolls with Jack Daniels-Cream Cheese Icing

It’s September! The 9th month of the year is the gateway to sweatshirts, chili, football, and all things pumpkin. But before there’s pumpkin and Halloween candy, there are apples.

This month, Rachel is throwing an Apple a Day party – a group of fabulous bloggers sharing their favorite apple recipes. And my contribution? Breakfast. But not just any breakfast. It’s cinnamon roll meets apple pie meets Jack Daniels.

The cinnamon rolls are dressed up for fall with vanilla bean, brown sugar, apples, and whiskey and then topped with a cream cheese glaze scented with just a little bit more whiskey. It will take you longer to read the recipe title aloud than it will to inhale a cinnamon roll and lick your fingers clean. I speak from experience.

Apple Cinnamon Rolls with Jack Daniels-Cream Cheese Icing

Head on over to Baked by Rachel to check-out the fabulous apple recipe collection.

Happy September!

And seriously. Make those cinnamon rolls this weekend.

Apple Cinnamon Rolls with Jack Daniels Cream Cheese Icing

Celebrate fall with cinnamon rolls filled with apples, brown sugar, and whiskey.

Ingredients

  • For the Dough:
  • 4 large egg yolks
  • 1 large whole egg
  • 1/4 cup sugar
  • 2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup buttermilk
  • 4 cups flour (20 oz), plus more for dusting surface
  • 1 pkg (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • Vegetable oil or cooking spray
  • For the Filling:
  • 4 Tbsp butter
  • 2 apples (I used Braeburn), peeled and diced into 1/4-inch cubes
  • 1 cup packed dark brown sugar, divided
  • 1 Tbsp ground cinnamon
  • 2 Tbsp Jack Daniels (optional but highly recommended; can omit)
  • 1 tsp vanilla
  • Pinch salt
  • For the Icing:
  • 2.5 oz cream cheese, softened
  • 2 Tbsp milk
  • 2-3 tsp Jack Daniels (optional; can replace with milk)
  • 1 cup powdered sugar

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.
  2. Add additional flour by the spoonful if necessary - you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).
  3. Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.
  4. Just before the dough is finished, make the filling. Melt the butter in a large saute pan and add the diced apple. Crumble 1/2 cup of brown sugar over top and stir in the cinnamon, a pinch of salt, and Jack Daniels. Simmer for 10 minutes, until thick and bubbly. Remove from heat, stir in vanilla, and set aside to cool.
  5. Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12x18 rectangle with the long edge nearest to you.
  6. Sprinkle the remaining 1/2 cup brown sugar over the dough, leaving the top 1-inch bare. Spread the cooled apple mixture over the dough.
  7. Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.
  8. Cut the roll into 1 1/2-inch slices and place in the baking dish (you'll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.
  9. Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.
  10. Remove the water pan and rolls from the oven and preheat the oven to 350.
  11. Bake rolls on the middle rack for 25-30 minutes, until golden brown.
  12. While the rolls are cooling, beat the cream cheese, milk, Jack Daniels (to taste, 1-2 tsp at a time), and powdered sugar together until smooth. Drizzle over the rolls and serve.
  13. Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.

Notes

Yields: 12 rolls

Adapted from Overnight Cinnamon Rolls

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Ham and Cheese Kolache

This week’s Project Pastry Queen challenge was selected by Emily of She Makes and Bakes. And it’s one of my very, very favorite recipes in the entire book: Kolache.

Kolache are czech breakfast pastries that are very popular in Texas. While traditionally topped with a cream cheese or fruit mixture, it was the savory versions that sold out day after day at my parents’ bakery. Sausage, ham and cheese, and jalapeno sausage & cheese were the most popular varieties.

Ham and Cheese Kolache

There’s almost no better breakfast during the summer than a peach kolache but I chose to make a few changes to the recipe and make ham & cheese kolache this week:
– I let the dough rest in the fridge overnight. The recipe suggests at least 4 hours but the long overnight rise makes the dough more flavorful.
– I used 2 oz of dough per kolache (a little smaller than a golf ball), flattened the dough into a circle, and topped with a pinch of shredded cheddar and a spoonful of cubed ham.

Ham and Cheese Kolache

– 1 lb of ham (I got two 1/2-inch slices from the deli counter) and 4 ounces of shredded cheddar will get you about 20 kolache from a half batch of kolache dough.
– Adding fresh jalapeno slices to the filling is optional. Recommended, but optional.

Check out Emily’s blog for the full recipe and see how the other PPQ members tackled kolache this week.

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