Oh, the Humanity!
I know this recipe is going to ruin diets all over the Bluegrass. Monkey Bread on its own is delicious, but adding bourbon and bacon takes it to extreme levels of debauchery.
This dessert is perfect for the cool Fall nights fast approaching. Adding as much bacon as you desire is great about the recipe, but be careful with the bourbon. I have already increased the amount by two teaspoons.
INGREDIENTS:
- 4 Tbsps Kentucky Bourbon
- 8 oz. Center Cut Bacon
- 2 Can of Buttermilk Biscuits
- 1/2 Cup of White Sugar
- 3/4 Cup Salted Butter
- 1 Cup of Dark Brown Sugar
- 1 tsp. of Cinnamon
- Crisco
METHOD:
- Preheat oven to 350 degrees.
- Load the bundt pan with Crisco, making sure you coat evenly.
- Cut bacon into 1/2-inch chunks and brown over medium heat. Do not crisp. Drain fat from bacon and put aside.
- Cut each biscuit into quarters.
- In a ziplock bag, combine white sugar and cinnamon together and then add quartered biscuits. Shake until each piece is coated.
- Place coated biscuits in a bundt pan and spread them around evenly. Add cooked bacon.
- Melt butter over medium heat in a saucepan, add brown sugar bourbon, and cook until smooth.
- Pour the bourbon/sugar mixture over the biscuits.
- Bake for 30-35 minutes or until browned.
- Once baked, allow to completely cool for about 15 minutes and then place a plate over the bundt pan and flip.
- Serve immediately.
This recipe receives 5/5 Barrels.
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