Bakin’ Bacon Biscuits for Maker Faire

On September 27th SouperKitchen presented its vision to a hungry audience at the World Maker Faire at the New York Hall of Science.

For the occasion, we rustled up a new kind of savory cookie. During its development, it morphed from a breed of scone to a version of Scottish oatcake and finally into this more familiar form of comfort food: the oatmeal cookie. Who can say no to such a thoroughly meat-juice infused treat?

What you’re gonna need:

1-1/2 cup quick cooking oats
1-3/4 cups flour
1/2 tsp salt
1/2 tsp ground ginger
1tsp cinnamon
3/4 tsp baking soda
12 oz cooked uncured bacon
bacon grease (from cookied bacon)
1 cup butter (less the amount of bacon grease used)
1 cup sugar
2 tbsp molasses
2 eggs
2 tsp vanilla

(optional) 1/2 minced jalapeño

How you’re gonna make it happen:

Stir oats, flour, salt, ginger, cinnamon, baking soda, diced bacon, and optional jalapeños together and set aside.

Mix molasses and cane sugar. (You could substitute brown sugar, but I think using fresh molasses adds character, not to mention builds your forearm muscle).

Beat grease, butter and brown sugar together in a big ol bowl. Whisk in the eggs and vanilla.

Fold dry ingredients into wet. Refrigerate dough 30 minutes to an hour. Roll into 2 inch balls. Bake at 350 for 12-14 minutes.














These cookies turned out smoky, sweet, and salty. In other words, just to our taste.


On the big day, our very own Vincent de Vera gave his personal account of breakfast when he was a kid. SouperKitchen adapted Vince’s mother’s recipe to bring an approachable twist to a culturally specific taste. Read on for his thoughts:

Here’s one thing I didn’t realize was considered unusual in the U.S when I was growing up: oatmeal with bacon.

For one thing, my mom served it as a breakfast. Oatmeal seemed pretty ubiquitous and unremarkable—must be why my schoolmates and I never compared notes on how it was served.

My theory is that it was inspired by rice porridge, a common breakfast or snack throughout Asia. It’s cheap, nutritious, filling, and can be cooked and served with almost anything: lime and chili, tofu and pork, salmon and roe… you name it.

It just so happened the savory, texturally-interesting addition my mom chose was bacon. Which is fine, since bacon is delicious. As a working parent, she only had the time to prepare instant oatmeal rather than rice porridge. That’s fine too, since oats are one of the highest-ranking foods on the satiety index.

But hauling a bowl of porridge around presents some… logistical issues, so we present to you a more portable form factor for this little accidental melting pot product. Hope you enjoy it!

Here’s the team pre-talk. We’re pretty proud of our handiwork:

So stoked!

And here’s the audience enjoying their treats:

A big thank you to Kim Dow, who invited SouperKitchen to be part of this one-of-a-kind event! Let’s all be movers and shakers.
This entry was posted in From the Kitchen. Bookmark the permalink.