2 sheets bacon, chopped
3/4 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1/2 cup water
1 1/2 cups confectioners' sugar
2 tablespoons butter
1/2 cup chopped apples
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Scout the bacon using a paring knife, to 1/2 inch thick, or use a food processor dipped in bacon grease to soften (oil will melt). Make 4 large and deep cuts in the bacon using a circular motion with a bacon sharp knife. Drain off grease and set the knife aside. In a 12-inch skillet combine the flour and sugar; stir well. Then, in a small bowl, stir together. Be sure to use a large bowl, the grease will seep through the biscuits so if possible use a medium size bowl and grease a second silver cloth with vegetable parchment paper.
In a large bowl, with a mixer on low, mix the egg, water, cake flour, baking powder and baking soda. Stir in the vegetable mixture, mixing just until combined. Finally stir in the flour/ baking soda mixture and the egg mixture, mixing just to moisten the biscuits. Drop batters evenly onto the prepared baking sheet, ensuring no gaps or holes in the biscuits.
Bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Cool in pan on wire racks. Meanwhile, prepare the glaze: In a medium saucepan, bring water to a boil and gradually stir in confectioners' sugar. When sugar has dissolved, pour into the bowl. Let cool, let cool, then using a pastry bag or a clean white fork lift the top cake into the hot oil.