Day Three of #30DaysOfPumpkin and I bring you a Pumpkin Pecan Biscuit Bake with Canadian Bacon. A pull apart sticky bread filled with candied pecans and candied pork is the perfect mix of sweet and salty.
I know I just posted a bacon/pumpkin recipe yesterday. I just can't quit it. So often I pair pumpkin with maple and duhhh... maple and bacon are a match made in heaven.
A couple years ago I became really obsessed with a pull apart biscuit bake made with bacon on the King Arthur Flour website. It's a simple drop biscuit recipe baked on top of maple, bacon and brown sugar. When you flip the biscuits out of the pan they are topped with a gooey sticky caramel sauce and bits of smoky bacon.
It's truly delicious. This time around I did something similar but made a pumpkin drop biscuit, added in some pecans and chose to use Canadian Bacon instead of the traditional stuff.
Pumpkin Pecan Biscuit Bake with Canadian Bacon
(Recipe inspired by King Arthur Flour's Maple Bacon Biscuit Bake)
For the syrup:
1/2 pound of Canadian Bacon cut into small bits
1/3 cup of brown sugar
1/4 cup all purpose flour
1/4 cup maple syrup
2 Tbs of melted butter
1/4 cup of pecan pieces
For the biscuits:
2 cups All-purpose Flour
2 tsp Baking Powder
½ tsp Salt
1/4 cups brown sugar
1/4 cup granulated sugar
½ tsp pumpkin pie spice
¼ cups Cold Butter Cubed
2/3 cups Buttermilk
¾ cups Pumpkin Puree
Preheat oven to 475.
Mix your syrup ingredients together and spread over the bottom of a round 9 inch 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 and pumpkin puree.
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.