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(or sticky buns)
... an ultimate treat with the season's fresh syrup.
biscuit batter
maple syrup
walnuts
Prepare biscuit batter by any recipe. Pour syrup into baking dish, 3/8" deep. Heat in 400° F oven 'til bubbly around edges. Sprinkle walnuts over hot syrup. Scatter biscuits on top, dropped or rolled, leaving some space between. Bake 15-20 minutes. Serve at once with cream or yogurt.
2 eggs
Dash of salt
½ cup flour
½ cup milk
1 T. butter
Set oven at 425. Dab the butter onto a pie plate and place it in the oven to melt. Beat the eggs, then beat in the other ingredients. Pour batter into hot pie plate. Bake 15-17 minutes. Serve at once with maple syrup.
INGREDIENTS:
For Topping:
½ Lb. Mackenzie Bacon
¼ Cup Nebraska Knoll Maple Sugar 2 TBS Flour
2 TBS Nebraska Knoll Maple Syrup
1 TBS Melted Butter
For Biscuits
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
DIRECTIONS:
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
Maple-Trout-Lilly writes:
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.
