Cook up a batch of bacon, save the grease, and grab a little Mighty Maple peanut butter and you have the fixings for a real treat!
These flaky biscuits are obviously great for breakfast and brunch as is but could also make any chicken biscuit sandwich a winner.
Prep time: 15 minutes
Cook Time: 25 minutes
Total time: 40 minutes
Yield: 8 biscuits
4 slices bacon
2 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup Mighty Maple peanut butter
1 tablespoon chilled bacon fat
2 tablespoons cold butter, cubed
1. Heat a medium skillet over medium heat; add bacon to skillet. Cook bacon, turning occasionally, until crispy and fat has rendered, 5 to 8 minutes total. Set aside to drain and cool completely on a paper towel. Pour fat into a heat-proof bowl and transfer to refrigerator until firm and completely cooled, about 1 hour. Roughly chop bacon. In a small bowl, whisk together buttermilk and Mighty Maple.
2. Preheat oven to 425°F. Place flour, baking powder and salt in a food processor and pulse to combine. Add bacon and pulse to further chop bacon and combine into flour mixture. Add bacon fat and butter to flour mixture and pulse until pieces of butter begin to incorporate into flour mixture, with some bits the size of peas and others resembling coarse meal. Stir in the dry mixture into the buttermilk mixture until well combined and the mixture forms a dough.
3. Turn dough out onto a floured work surface. Pat dough into ¾-inch thick, and use a glass or 2-inch round cookie cutter to cut into biscuits. (Reuse scraps once, making about 8 biscuits total.) Transfer biscuits to a parchment-lined baking sheet. Bake 16 to 18 minutes or until biscuits are golden brown on top. Serve warm.