Bacon Maple Hazelnut Biscuits

Ingredients:

Biscuit/Scone Mix:  4 heaping cups

Granulated Sugar:  2 Tbsp

Chopped Cooked Bacon:  4 oz (about 8 cooked slices)

Chopped Maple Spiced Hazelnuts:  4 oz

Buttermilk:  2-3 cups

Prep:

Put the biscuit mix and sugar in a large bowl, stir with a fork and break up any large clumps of butter.  Add the bacon and nuts and stir to distribute evenly. Add the smaller amount of buttermilk and stir, being careful not to over-mix.  If needed, add more buttermilk until the dough holds together.  It should all hold together and not fall apart when you pull it to a ball with your hands, but it should not be wet and sticky.  If it gets too wet, add more mix to get the right consistency. 

Turn the dough onto a large clean, lightly floured cutting board.  Fold the dough over onto itself 4 or 5 times to create layers.  Cut out with the 2 ⅜ inch square biscuit cutter (second largest size)

Place separated biscuits on parchment in a freezer bag and freeze.  It works best to freeze 4 in a quart sized bag.

To Cook:

Heat the oven to 425 convection bake.

Take the biscuits from the freezer and place on a parchment lined baking sheet with space between.  Brush the top with heavy cream or half and half.  Once the oven is hot, put the sheet in the oven and bake for 18-22 minutes.  Biscuits should be a nice golden brown on the edges and should puff up nicely.