Bacon Biscuits with Maple Syrup

Bacon Biscuits with maple Syrup
I should be ashamed of myself. I should be.  We had a rare treat of farm-fresh bacon today for lunch. (It had none of the nitrates, nitrites, or other chemical weirdness of store-bought bacon so I don't feel too bad.) After our BLTs were devoured, there was the issue of the grease in the pan to deal with. I could have tossed it right away, or I could have saved it in a jar in the fridge for a year then tossed it. "Waste not want not,"right? After the fat cooled in the pan, I hardened it in the fridge for an hour before making biscuits.
And what biscuits they were! Golden and soft, with just a hint of smokey bacon. Maple syrup was the perfect companion.

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/3 cup bacon fat, scraped from the pan and hardened in the fridge
1 cup yogurt

Preheat the oven to 450F.

Mix the flour, baking powder and baking soda. Cut in the bacon fat with two knives or a pastry blender, until the mixture is crumbly. Stir in the yogurt and gently form a ball of dough.

Turn the dough over onto a lightly floured board. Coat your hands with flour, and gently pat the dough into a rectangle, about three-quarters to an inch thick. Sprinkle a bit more flour underneath the dough before cutting so it will not stick to the board. Cut the biscuits into whatever shape you want. I chose two-dozen small triangles (a dozen squares, cut in half.) Place the biscuits onto a baking sheet.

Bake for 11-14 minutes, depending on the size of the biscuit.

When they are still hot, drizzle them with maple syrup. Yum!

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