Monday, October 6, 2014

Sticky Apple Bacon Pumpkin Biscuit Bake

OK so this isn't a cupcake but it is a delicious fall treat that the world should not be deprived of experiencing! and I can barely maintain 1 blog I am not about to start 2 for non cupcake things and who knows what this will evolve into once my year of cupcakes is over... Unfortunately I didn't think take a picture of these as a whole so I apologize for the subpar photo. This photo does not accurately convey there deliciousness. Yes I am aware that they look like a big pile of you know what; but don't all the best tasting things look like that?  These are pretty much perfect for everything. They would make a good breakfast or a good dessert with a whipped cream or ice cream. But i guess I should probably tell you what they even are...these are pumpkin drop biscuits with apple and cheddar with a bacon praline topping. These are the perfect blend of sweet and savory. The bacon and cheddar balances out the apple and sweet maple topping, and the pumpkin meets everything somewhere in the middle. While they are perfectly good cold they are best served warm!

This recipe fills 2 round foil casseroles tins. These worked well because the dough rises a decent amount. Spray whatever you use with nonstick spray

For the Sticky Topping:

  • 1 pound of Bacon cut into small bits, cooked
  • 2/3 cup of brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup maple syrup
  •  4 Tbs of melted butter
  • 1/2 cup of pecan pieces

  1. Preheat oven to 475.
  2. Mix your syrup ingredients together and spread over the bottom of the pans. 
For the Biscuits:

  • 4 cups All-purpose Flour 
  • 3 tsp Baking Powder 
  • 1 tsp Salt 
  • 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cups Cold Butter Cubed 
  • 1 1/3 cups Buttermilk 
  • 1 can (15oz)  Pumpkin Puree 
  • 1 large or 2 small apples--I used honey crisp 
  • 1 cup cheddar cheese
  1. In a large bowl whisk together your dry ingredients. Work butter into the mixture using a pastry blender until you get pea sized bits. Mix in buttermilk and pumpkin puree.
  2. With a cookie/ice cream scoop drop mounds on top of the Syrup mixture.
  3. Bake for 15-20 minutes until top is golden brown. Let cool for 5 minutes or so and then flip onto a plate and scoop whatever topping that stayed in the pan onto to top of the biscuits. 
  4. Pull apart and eat them all!! or share...

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