½ Lb. Mackenzie Bacon
¼ Cup Nebraska Knoll Maple Sugar 2 TBS Flour
2 TBS Nebraska Knoll Maple Syrup
1 TBS Melted Butter
1 ½ Cups Flour
½ Cup medium-ground Cornmeal
2 tsp. Baking Powder
½ tsp. Salt
4 TBS Cold Butter (cut into small pieces)
1 Cup Cold Buttermilk
1. Preheat oven to 475. Lightly grease an 8 inch square or 9 inch round pan.
2. Chop cooked bacon into ½ inch pieces and combine with remaining topping ingredients and spread into prepared pan.
3. Combine dry ingredients in a bowl. Work in cold butter until crumbly. Add buttermilk, stirring lightly to make a sticky dough.
4. Drop dough in heaping tablespoonfuls over topping in pan.
5. Bake for 10 minutes. Turn oven off and leave for an additional 5-10 minutes until golden brown.
6. Remove from oven and immediately turn pan over onto a serving plate. Scrape any topping left in pan onto biscuits.
7. Serve in a pool of warm maple Nebraska Knoll syrup.
Yield: 16 Small Biscuits
Adapted from PJ Hamel, King Arthur Flour
Submitted by Maple-Trout-Lilly
Serendipity is often the prime ingredient to successful sugar making. With the right combination of evening and daytime temperatures, wind from the west and other unknown natural phenomena, the sap flows bountifully. Serendipity came to play this morning as I read the blog entry for March 1st. The tree branches were described as: “….each sports a white chef’s hat as light as meringue…” I had been thinking all week about making this week’s entry of Maple Meringues and there it was, serendipity at work.