Bakeaholic Mama: Maple, Bacon, Pecan Biscuit Bake and a King Arthur Flour Company Giveaway ~GIVEAWAY CLOSED~

4.27.2012

Maple, Bacon, Pecan Biscuit Bake and a King Arthur Flour Company Giveaway ~GIVEAWAY CLOSED~

Giveaway Closed

Today is an awesome day.

Today is awesome because... one it's Friday. (Happy dance!)

Two... I have a recipe for you that contains bacon.

Three... I teamed up with King Arthur Flour for an awesome giveaway!!!!!!

But before we get to the free stuff (and I have THREE products for one lucky winner!) lets talk about this....

This my bacon loving friends is my favorite K.A.F recipe. I've had some winning treats coming out of my oven when using their recipes. They are always sure to please. But these.... these are bacon bliss.

Bacon + Maple = Match made in Heaven.

Add in some brown sugar, butter and pecans? And I'm at a loss for words.

If you do anything this weekend.... please please please make this recipe. You will not regret it!

Maple, Bacon, Pecan Biscuit Bake
Recipe slightly adapted from King Arthur Flour

Syrup ingredients:

1/2 pound of bacon cooked until medium brown
1/3 cup of brown sugar
1/4 cup King Arthur Flour (I have used both White Whole Wheat and All Purpose when making these)
1/4 cup maple syrup (no you can not sub for the fake stuff!)
2 Tbs of melted butter
1/4 cup of pecan pieces

Biscuit Ingredients:

2 cups flour (again I have used both kinds listed above)
2 tsp Bakewell Cream
1 tsp baking soda
4 tbs of cold butter
1/2 tsp salt
1 cup buttermilk

Directions:

Preheat oven to 475.

Mix your syrup ingredients together and spread over the bottom of a 9 in buttered baking dish.

For the biscuits, in a medium bowl whisk together your dry ingredients. Work butter into the mixture using a pastry blender until you get pea sized bits. Mix in milk.

With a 1 tbs cookie scoop drop mounds on top of the Syrup mixture.

Bake for 10 minutes. Turn off oven and allow to sit for 5-10 minutes without opening the door! ( I know it's tempting!)

When the biscuits are golden brown remove from oven and immediately turn out onto serving dish and eat them warm.

Hubs and I immediately devoured a couple each with coffee. Later that night when the syrup hardened a bit into a caramel like cover (OMG) I ate some of mine with my Woodchucks Cider... probably a weird pairing. But it did the trick!

Now what you've all been waiting for....

King Arthur Flour is a Vermont based flour company that has producing flour for over 200 years! King Arthur Flour is the only flour brand you find this Bakeaholic purchase. They offer a wide variety of flours including whole grains, bread flours, cake flours and many more. Not only that they have an amazing baking catalog filled with gourmet ingredients and bakeware they also have an amazing collection of recipes on their website and blog. If you live in the VT area, check out their new new Store/Cafe/Bakery/School located in Norwich, VT or click HERE to see their new renovations!

King Arthur Flour has so graciously offered to give one lucky reader....

- 1 voucher for a free 5lb bag of King Arthur Flour
-My go to flour brand for all my baking! ($4.95 value)

-1 8 oz container of Bakewell Cream
- Not only is the Bakewell Cream used in today's recipe, I also use it in many of my other biscuit recipes for my leavening agent. Being Maine made, New Englanders swear by it! ($7.95 value)

-1 tablespoon cookie scoop
-I swear by using a tablespoon cookie scoop for making cookies, mini whoopie pies, drop biscuits or scones and much much more. This scoop alone is a ($19.95 value)