Thursday, March 05, 2015

Bacon Cheddar Biscuits


Changing up a classic is something that renders me continuously curious. Inspired by suggestion, several conversations, and memory, I varied up my previous Country Buttermilk Biscuits to create for these Bacon Cheddar Biscuit mouthfuls. A bit heavier than a traditional buttermilk with a bacon 'n cheddar flavor that is difficult to decline. For a tasty breakfast treats, I warmed up a biscuit with a sprinkle of cheddar, a thin layer of mayo, and scrambled eggs. Enjoy!!

Servings: 12 Large Biscuits
Prep Time: ~20 min

4 1/2 Cups Flour, All-Purpose
3/4 Cup Butter, unsalted + 2 Tbsp
1 1/2 Tbsp Baking Powder
3/4 Tsp Baking Soda
1 Tsp Salt
8oz Bacon, cooked, chopped
1 1/2 Cups Medium Cheddar, shredded
3 Cups Buttermilk

Preheat oven to 450 degrees.

Combine the flour, butter, baking powder, baking soda, and salt until crumbs form. Toss in the bacon and cheddar cheese. Pour buttermilk, 1/2 cup at a time, until a wet dough forms; may not need all of the buttermilk. Remove the dough to a lightly floured surface. Stretch. Fold. Repeat. Lightly pat until the biscuit dough reaches desired thickness (for me, just shy of 1" in height). Be careful to not press, knead, or roll. Use the mouth of a large glass, or a cookie cutter, to cut a circular shape and place the biscuits on a non-greased pan approximately 1" apart. Lightly pat the discarded pieces of dough and form into a circular shape for the final biscuit.  Bake at 450 degrees for 12-16 minutes, or until a light golden.

Nutrition Info (1 Biscuit): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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