RECIPE: Bacon Sticky Buns | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Bacon Sticky Buns – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Bacon Sticky Buns

Here’s one of the easiest, tastiest “sticky buns” recipe. It was developed by the master bakers at King Arthur Flour.

Simple biscuit dough is dropped atop a sweet and salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides.
 
BACON STICKY BUNS

Ingredients For The Syrup

  • 1/2 pound bacon, cooked until medium-brown
  • 1/3 cup brown sugar
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup maple syrup
  • 2 tablespoons melted butter
  •  
    For 16 Small Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) cold butter
  • 1 cup cold milk or cold buttermilk*
  •  
    Preparation

    1. Preheat the oven to 475°F. Lightly grease an 8″ square or 9″ round pan; whichever size you choose, make sure it’s at least 2″ deep, to prevent any boil-over.

    2. MAKE the syrup: Chop the cooked bacon into 1/2″ pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.

    3. MAKE the biscuits: Whisk the dry ingredients together in a bowl. Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add the milk or buttermilk, stirring to make a sticky dough.

      Bacon Maple Sticky Buns

    Maple Syrup
    Top: Bacon sticky buns. Bottom: Maple syrup and bacon go into the sticky bun syrup.

     
    4. DROP the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.

    5. BAKE the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they’re golden brown. Remove the biscuits from the oven and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.
     
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    *You can easily make buttermilk at home. For one cup of buttermilk, add 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

      




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