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Bacon & Date Angel Biscuits with Maple Glaze

Fluffy buttermilk biscuits get an added flavor boost from a bit of yeast, and the most addictive sweet/savory bacon date filling. A drizzle of maple glaze and a handful of crunchy toasted almonds take these angel rolls completely over the top!
Prep Time30 minutes
Cook Time30 minutes
Proofing Time3 hours
Total Time4 hours
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: bacon date angel biscuits
Servings: 10 Biscuits
Calories: 351kcal

Ingredients

Instructions

  • Place the flour, yeast, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.
  • Using a pastry blender, cut the cold butter into the dry ingredients, until the butter pieces are pea-sized.
  • Fold in the buttermilk, gather the dough into a ball, and place it in a lightly oiled bowl.  Cover, and chill for 2 to 24 hours.
  • Line a 9-inch springform pan with a circle of parchment.
  • Transfer the dough to a lightly floured surface, and roll out to a rectangle approximately 15x12 inches.
  • Scatter the bacon and dates over the surface, leaving about a 1/2-inch margin on all 4 sides.
  • Fold the dough into thirds, like a letter, long-ways.  Pinch to seal.
  • Cut equally into 10 portions.  Fold each in half, in a U-shape, and place cut-side-up in the prepared pan.
  • Allow the rolls to rise in a warm place, for about 1 hour.
  • Preheat the oven to 325 degrees F, and bake the biscuits for 30-35 minutes or until golden around the edges and firm in the middle.
  • Stir the powdered sugar and maple syrup together.  Drizzle the glaze over the biscuits and top with almonds.  Serve warm.

Nutrition

Calories: 351kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 325mg | Potassium: 230mg | Fiber: 2g | Sugar: 23g | Vitamin A: 323IU | Calcium: 83mg | Iron: 2mg