Monday, February 22, 2010

Cheddar, Bacon and Chive Biscuits

Cheddar Bacon Chive Biscuits CU3

Oh my goodness.

These biscuits were amazing.

Flaky. Tender. So full of flavor. I mean there's bacon and cheese in them. Bacon AND cheese.

Does it get any better than that? If it does, don't tell me cause I'm not sure my heart can take it.

What I loved about this recipe is that it a "drop" biscuit. No kneading necessary.

There big and hearty too, a half cup each.

Cheddar Bacon Chive Biscuits CU1

I baked these in two batches and let the guys chow down on the first batch while I was photographing the second batch. I'm clicking away, lost in my own little world, when I realize that standing behind me is my one of my sons and husband waiting on more biscuits. That's how good they are.

If you only make one biscuit in your lifetime, let it be these.

Cheddar, Bacon and Chive Biscuits
adapted from a recipe in Bon Appetit

makes 12 big biscuits
Printable recipe
6 thick cut bacon slices
3 ¼ cups bread flour
1 ½ tablespoons baking powder
1 ½ teaspoons baking soda
1 ¼ teaspoons salt
½ cup (1 stick) chilled unsalted butter, cut into ½ inch cubes.
2 ½ cups packed, coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 ¾ cups chilled buttermilk

Position rack just above center of the oven and preheat to 425. Line a heavy large baking sheet with parchment paper. Cook the bacon in a heavy large skillet over medium heat until crisp and brown. (I used a cast iron pan). Transfer to paper towel to drain, and then chop coarsely.

Combine the flour, baking powder, baking soda and salt in a processor. Blend 5 seconds. (I'm sure if you don't have a food processor, a pasty blender would work just as well) Add the butter cubes and blend until coarse meal forms, about 30 seconds. Transfer the flour mixture to a large bowl and add the cheddar cheese, fresh chives and chopped bacon. Toss to blend. Gradually add the buttermilk, stirring to moisten evenly. Batter will be sticky!

Using a lightly floured hand, drop a generous ½ cup of batter for each biscuit onto a prepared baking sheet, spacing them about 2 inches apart.

Bake biscuits until golden brown and tester inserted into the center comes out clean, 18 to 20 minutes. Let cool 10 minutes. Serve biscuits warm or at room temperature.
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