1 lb bacon
¾ cup shortening
3 ½ cups all-purpose flour
¾ cup maple syrup + extra for top
2 Tbsp sugar
¾ cup + approx. 2 Tbsp buttermilk
1 Tbsp baking powder
½ tsp baking soda
1 Tbsp cream
¾ tsp salt
Cook bacon until crisp. Allow bacon to cool on a paper towel-lined plate, then break bacon into fairly small pieces. Set aside.
In a large bowl, combine the flour, sugar, baking powder, soda, and salt. Add the shortening, and blend in with a pastry cutter or fork until it resembles small peas. Add the bacon to the flour mixture, and stir in.
In a measuring cup, beat the egg, and then add enough buttermilk to equal 1 cup.
Make a well in the dry ingredients, and then pour the buttermilk mixture in all at once. Stir together just until the dough just comes together.
On a lightly floured surface, gently press or roll the dough to a 1 inch thickness. Try not to overwork the dough. Cut the biscuits with a floured cutter, or into wedges with a knife. Place biscuits on lightly greased cookie sheets, spacing 2 inches apart.
Mix the cream with about 2 tbsp of maple syrup, and then brush it on top of the biscuits.
Bake in a preheated 350 degree oven for about 25 minutes, or until they are nicely browned. To test for doneness, you can easily pick the biscuits up off the tray, and they should be lightly browned on the bottom.
**You can substitute butter for the shortening, if you want a less flaky biscuit.
Recipe By: Fruit From Wood and Sand