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Bacon Shortcakes with Peanut Butter Whipped Cream

adapted from Food Network Magazine

Ingredients

For the shortcakes:

  • 6 slices bacon
  • 21/4 cups all-purpose flour plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar plus more for sprinkling
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter diced
  • 3/4 cup whole milk plus more for brushing
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons finely chopped roasted salted peanuts

For the whipped cream:

  • 1 cup cold heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla extract

For the banana mixture:

  • 12- ounce jar caramel sauce
  • 4 bananas thinly sliced

Instructions

To make the shortcakes:

  1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.
  2. Preheat the oven to 375F and line a baking sheet with parchment paper.
  3. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.
  4. Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.
  5. To make the whipped cream:
  6. Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.

To make the banana mixture: Pour the caramel into a saucepan and heat oven low heat until warm; add the bananas and roughly chopped bacon.

To serve:

  1. Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.