Buttermilk Biscuits with Maple Bourbon Bacon Gravy
Oh my goodness, Buttermilk Biscuits with Maple Bourbon Bacon Gravy is delicious! Imagine fluffy clouds that you can eat – those are buttermilk biscuits! They’re like warm hugs for your tummy. And guess what? They have a special friend, Maple Bacon Bourbon Gravy! Yes, you heard it right, it’s a magical sauce that tastes like sweet maple syrup, smoky bacon, and a grown-up ingredient called bourbon all mixed together. It’s like a party in your mouth! When you put this yummy gravy on top of those biscuits, it’s like they’re having the best dance party ever. It’s important to take small bites, so you can really taste all the amazing flavors working together. So, next time you’re having breakfast or brunch, I hope you give Buttermilk Biscuits with Maple Bourbon Bacon Gravy recipe a try– you won’t be disappointed!
Buttermilk Biscuits with Maple Bourbon Bacon Gravy
Ingredients
- 1/2 cup unsalted butter 1 stick, frozen ( I use Plugra Butter)
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1 cup chilled whole buttermilk
- Parchment paper
- 2 tablespoons butter melted
Instructions
- Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter, flour, baking soda and baking powder in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 1 inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 5 more times.
- Roll dough to 1 inch thickness. Cut with a 2 1/4-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan.
- Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
Video
Notes
For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You’ll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral Flour that will complement anything on your dinner plate. However you make them, you’ll be rewarded with layer upon buttery layer of biscuit perfection. The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don’t press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. Don’t skimp on quality when choosing butter to use when making your biscuits. “Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. Based on Southern Living recipe
Maple Bourbon Bacon Gravy
Ingredients
- 4 Tbls Maple Bourbon or Cody Road Maple Whiskey
- 1 pound maple bacon chopped
- 5 Tbls
salted butter
- 1 quart Half & Half
- 1 teaspoon light brown sugar
- ½ teaspoon black pepper
- 4 Tbls
flour
- ½ teaspoon Salt
Instructions
- Cut 1 lb of maple bacon into lardons and cook until crisp. Cook bacon in 2 batches. Remove bacon from skillet and drain bacon fat. Return pan to LOW HEAT and deglaze with 2 tablespoons of Maple Bourbon. Add the remainder of the Bourbon and continue to deglaze. This won’t take long. Maybe 30 seconds.
- Add 5 tablespoons of butter at a medium heat. Once butter has melted, add 4 tablespoons of flour and stir for 1-2 minutes until flour is cooked through.
For more Biscuit recipes I like to search Pinterest.
For more of my Breakfast recipes follow this link: https://darlenestable.com/category/breakfast-brunch/
