From the L.A. Times recipe archive: Maple bacon biscuits
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Recently, I received a very important recipe request from Brenda in Malibu:
‘The bacon scones at the Huckleberry Cafe in Santa Monica are out of this world. Can you get them to part with the recipe for me?’
Huckleberry’s own Zoe Nathan shared her recipe with us just a few years ago when she was pastry chef at Rustic Canyon. Our Restaurant Critic S. Irene Virbila called them ‘gloriously crumbly’ at the time, and when she later reviewed Huckleberry after it opened, she wrote:
‘A Santa Monica native who worked at the highly regarded bakery Tartine in San Francisco, Nathan is a talented baker who goes for the luscious over the austere, uses butter and cream with abandon and makes some of the best biscuits ever. Those would be the incredibly flaky maple bacon biscuits that have become a morning fix for many a customer.’
I dug up the recipe (well, actually, this is one of those recipes that I keep close to me at all times, you know, just in case), which was so popular that we named it one of our Top 10 Recipes in 2008.
Enjoy, Brenda! You can find the recipe here.
If you have a favorite restaurant recipe you’d like to request, feel free to email me at noelle.carter@latimes.com. I’ll do my best to track it down.
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-- Noelle Carter
twitter/noellecarter
