I've always found the month of March to be capricious. The old saying 'If March comes in like a lion, it goes out like a lamb' is one of the more accurate weather idioms to have survived the long tumble through countless generations. Because I am not a conventional sports fan, I have to cringe my way through March, waiting, planning and pacing the rooms of my mind while Mother Nature toys with my emotions. January and February are predictable: cold and dark are the order of the days. As the angle of the sun lifts higher into the sky however, and the calendar flips over into March, gardeners, growers and farmers begin to strategize in earnest, no longer held completely at bay by the icy fingers of winter.
We are in the middle of Spring Break here. I am lucky enough to have 2 weeks away from my "day job" to rest, write, and research new ideas. During March, these types of tasks are about the best I can hope for. Now and then, I move away from my computer to cook, do laundry, tidy up and run errands. Fourteen days is a good long spell of time, however, and I often find myself pacing the house, inspecting the whiteness of my towels and debating whether or not I need to wash, starch and iron my curtains.
Here in the northern tier of the country, early spring is maple season. As the sap rises in area trees, so does it rise in the maples. To assuage some of my restlessness, and as part of work-related research, I happened upon an interesting new recipe which uses maple syrup. This great little treat could easily be labeled "March Muncher", "Boredom Buster", "Grower's Goodie" or "Patience Pastry". All I know is that it's delicious, and will fuel any day filled with fun outdoor activities; even, ahem...basketball.
Winter'Rest Farm March Maple Muncher
12 cups flour
8 oz. Butter
4 TBSP baking powder
3 tsp salt
7-8 cups buttermilk
4 cups maple syrup (imitation is fine)
8 oz. Butter
3 cups cooked, chopped bacon
Preheat oven to 350. Spray and line a pan with parchment. (I used a commercial size sheet pan with removable riser/expander.) Heat maple syrup with 8 oz butter; melt together. Spread the bacon crumbles on the bottom of the prepared pan. Gently pour the maple syrup and butter mixture over the bacon. Meanwhile, combine flour, baking powder, and salt in a mixing bowl. Whisk to incorporate. Cut the 8 oz cold butter into cubes, add to dry ingredients. Mix on slow with paddle attachment until the butter is pea-sized or smaller. Add buttermilk. Mix. These are drop biscuits, so you are looking for a looser dough. Scoop out desired sized portions and drop onto the bacon/syrup mixture. Bake for 20 minute or until the dough is lightly golden. Let cool slightly. Use a wide spatula to lift each biscuit out and invert onto a serving plate.