Monday, February 22, 2010
Cheddar, Bacon and Chive Biscuits
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.
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
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.
Posted by The Cutting Edge of Ordinary at 6:32 AM
Subscribe to: Post Comments (Atom)
Those look absolutely mouth watering! I love cheese IN my biscuits. :)
Helo fellow RI'er! This is mouth watering--I mean, honestly, I have not made biscuits in years-inexcusable.
Did you receive my email rearidng the Share Our Strength Food Bloggers Bake Sale--a national event? Will be joining in the Bake Sale on April 17th? Hope you can particpate
I'm seriously excited about these. :)
I just put these in my "must make" folder. Wow!
Holy cow those look/sound/read to be totally off-the-scale delicious...! For this I'll have to break out the bake ware (now, if I can only remember which box those got packed in! And yeah - it's actually been almost a full 6 mos since we moved into this new place... still so many boxes, still so little time - but since you brought these to our attention there's no way I'm not going to stop and see about making at least a batch - that's for sure! Seriously, many thanks - LOL! - something to seriously look forward to!)
Bacon and cheese paired together. If I made these, Paul would marry me all over again.
I was just contemplating this recipe over the weekend...now I KNOW I need to make them. Great photos!
The biscuits...wow. If I had to describe them...Okay, imagine a loaded twice-baked potato. If you love cheddar, bacon and chive, these are your manna. I think I'm gonna try brushing them with garlic butter next time as they come out of the oven. Yum!
Yum, these sound absolutely delicious and so savory!
Post a Comment