Maple Bacon Biscuits

These were a huge hit and have been requested multiple times. Slightly adapted from Bobby Dean's cookbook. While they are best served hot, straight from the oven, they are good enough to keep in the fridge for grab & go breakfasts.

• 3 cups All Purpose flour
• 1 T + 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 5 T cold butter cut into pieces
• 1 1/2 c. buttermilk
• 1 T maple syrup
• 3/4 c cooked bacon cut into pieces

1. Preheat oven to 425 and lightly grease baking pan.  I like to use a large round casserole dish for these and have the sides of the biscuits touching.
2. Whisk together dry ingredients (except bacon)
3. Combine butter and dry ingredients into cuisinart and pulse until  mixture resembles coarse meal.  (2 knives or a pastry cutter do the job as well)
4. Stir in wet ingredients until just combined
5. Very gently fold in bacon.  You don't want to over-stir or overwork the dough.
6. Place the dough on a floured surface and form a rectangle with hands or rolling pin until dough is about 3/4-1 inch thick.  
7. Use your favorite shape cutter and cut the dough into biscuits.  I use a round but square or rectangle works as well.
8. For a little extra love on these melt 1/2 stick butter with 1 T maple syrup and brush on biscuits before baking.
9. Bake for 15 minutes until tops are golden in color.