~post by Grace
I love food. I do. It’s something that I thought I probably shouldn’t say to the world but here I am. Deb Perelman loves food, and I love Deb Perelman.
Deb is the creator of the wildly successful blog Smitten Kitchen. If you haven’t checked it out, your life is about to change. Filled with recipes, tutorials, and tips Deb demystifies good food. She is a firm believer that there are no bad cooks only bad recipes, and that is a large part of what makes her blog so appealing. Working in her own tiny kitchen, using only accessible ingredients (i.e. no root of rare Argentinian endangered cliff side plants) she teaches us how to make everything from breads to latkes and even a pretty beautiful wedding cake. It is her “fearless cooking” as she refers to it, that makes us want to be bold and armed with Smitten Kitchen recipes it always pays off.
The Smitten Kitchen Cookbook is beautiful. It’s food porn at it’s finest. Looking through it’s high gloss pages it was hard for me to decide what to ultimately make, but in true Deb Perelman spirit I went for a revamped staple. Biscuits are like tiny clouds you’re allowed to eat. I have always felt this way. What could be better than that you might ask? Tiny clouds filled with maple and bacon!
With the exception of buttermilk I already had all of the ingredients for these babies. A major plus.
I fried three pieces of bacon, and kept the fat to add to the dry ingredients. It’s amazing, and I feel no guilt for this – Deb told me to do it.
I whisked the dickens out of the dry ingredients.
This part is beautiful. I submerged the bacon in the maple syrup.
Deb also said you could make the biscuits ahead of time and freeze them. You might have noticed my outfit changed. I made the dough the night before and rolled them out in the morning, because who doesn’t love the smell of fresh biscuits in the morning?
Public service announcement: Parchment paper and wax paper are not the same thing. Parchment paper makes you happy like Sean. Wax paper makes you too sad to photograph.
These maple bacon biscuits are amazing! I’ve made them multiple times since first trying this recipe, and everyone loves them. I once even took out the bacon and just made maple biscuits, crazy I know, but still so good.
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Lucky for us Deb Perelman will be visiting BookPeople this Friday, November 30 at 7PM. There are still tickets available. CLICK HERE for complete details. See you there!
BookPeople 