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Pumpkin Biscuits with Maple Candied Bacon

Course: Bread
Cuisine: American
Keyword: Fall Food, Halloween, Maple Candied Bacon, Pumpkin Biscuits, Thanksgiving
Author: Debbie

Ingredients

Biscuits

  • 1 recipe Maple Candied Bacon, see below
  • 1 ¼ cups pumpkin purée
  • ¼ cup plus 2 Tablespoons buttermilk, or The Saco Pantry’s Cultured Buttermilk Blend mixed to equal the ¼ cup plus 2 Tablespoons amount needed
  • cup dark brown sugar, packed
  • 3 ⅓ cups all-purpose flour, divided use
  • 2 Tablespoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup unsalted butter, cut in small cubes, chilled

Maple Candied Bacon

  • 15 slices bacon
  • ½ cup maple syrup

Instructions

Biscuits:

  • Cut the candied bacon into small pieces (I use kitchen scissor). Set aside.
  • Mix the pumpkin, buttermilk, and brown sugar in a small bowl. Combine well.
  • Keep cold in refrigerator while preparing the next step.
  • In a large bowl, whisk together 3 cups of the flour, baking powder and salt.
  • Cut the cold butter into the flour mixture with a pastry blender, knife or your hands. You want the butter no bigger than a pea. Do not overwork the dough. The mix should look dry like coarse cornmeal with some small chunks.
  • Fold in the refrigerated pumpkin mixture, working quickly but making sure not to overwork the mix. The butter should stay somewhat chunky but a wet dough should begin to form.
  • Adding the bacon pieces, continue to mix. I did the mixing with my hands, making sure the dough was not over mixed.
  • To help with stickiness, coat the dough with the remaining ⅓ cup flour and turn onto a floured surface.
  • Gently fold the dough into a disc shape.
  • Add more flour if needed.
  • Sprinkle lightly but thoroughly with flour. Wrap in plastic.
  • Allow dough to rest in the refrigerator for a minimum of 30 minutes.
  • Preheat oven to 375ºF.
  • Line a baking sheet with parchment paper or silicone mat.
  • Place dough disc onto a lightly floured surface.
  • Roll out dough with a floured rolling pin or press to about 1-½ inches thick.
  • With a 3" biscuit cutter (I used a glass with a 3" diameter) cut the biscuits.
  • Place biscuits on prepared baking sheet about 2 inches apart.
  • Continue cutting until all dough scraps are gathered back up and used.
  • Bake for 25-35 minutes until they have risen and are no longer doughy.

Maple Candied Bacon

  • Preheat oven 350º.
  • Line baking sheet with parchment.
  • Pour maple syrup into a shallow dish and dip each bacon slice in to coat.
  • Place the dipped pieces of bacon onto the prepared baking sheet.
  • Bake for 30 minutes. Every 10 minutes, flip each slice and drizzle a little more syrup over the bacon. Continue baking until crispy. Keep peeking in the oven, being careful not to let it burn.
  • Remove from oven and let cool.

Notes

Gr8 Tip:
Although more savory than sweet, with a smear of honey, jam or better yet, your favorite apple or pumpkin butters, these are delicious with your cup of morning brew!
Tried this recipe?Mention @Great8Friends or tag #gr8food!