Bacon Cheddar Biscuits
These biscuits may be fluffy, but they are hardly what you would call delicate. They are sort of the “work horse” of the biscuit world. Enjoy them alone, slathered in our Redeye Gravy or create the ultimate breakfast sandwich. For variation, add chives, sliced green onions, or use shredded Gruyere or Pepper Jack cheese in place of the Cheddar.
Ingrediënten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup shredded Cheddar cheese
- ½ cup cooked and crumbled bacon about 4 slices
- 1½ cups heavy cream
Instructies
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Stir in the cheese and bacon until it is evenly distributed and coated with flour.
- Stir in the cream until the dough is just moistened, about 30 seconds.
- Do not over mix.
- Turn the dough out onto a lightly floured surface and gently knead until it is just smooth, about 30 seconds.
- Pat the dough into a rectangle, 1-inch thick.
- Cut the dough with a biscuit cutter into 3-inch rounds, or use a knife to cut it into 3-inch squares.
- Place the biscuits on the prepared baking sheet, 2 inches apart.
- Bake for 15-18 minutes until golden brown.
Notes / Tips / Wine Advice:
Over the top bacon lover’s tip:
Before putting the biscuits in the oven, brush with a little melted Clarified Bacon Fat
Before putting the biscuits in the oven, brush with a little melted Clarified Bacon Fat
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