Today, I'm sharing a recipe for bacon cheddar drop biscuits. I did not grow up eating biscuits so I'm more of a corn bread gal, but I had these biscuits at a friend's house for brunch and I was amazed! I hope you will enjoy it as much as I do.
To make 6 biscuits you'll need:
- 1/2 pound thick-sliced bacon
- 1 1/2 cups all-purpose flour I like King Arthur flour
- 2 teaspoons of baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 3/4 cup milk
- 8 ounces grated cheddar cheese I like Tillamook extra sharp cheddar
- 2 green onions/scallion/chives, chopped
Steps:
1. Preheat the oven to 400 degrees F.
2. Arrange the bacon slices on a foil lined baking sheet for easy clean up. Bake until crispy, about 17 minutes for my oven. Transfer the bacon to a paper towel lined plate to absorb the oil and cool.
Line another baking sheet with silpat or parchment paper.
3. In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles.
4. Transfer the mixture to a large bowl and add the milk and cheese. Crumble the bacon into small pieces and add to the mixture along with chives/green onions. Mix with your hands just until the dough comes together. Be careful not to overmix!
5. Use a 1/2 cup measuring cup or 4-ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20-25 minutes. Transfer to a rack and let cool.
* Leftovers (if there are any left) can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 5 days. Warm in a preheated 300 degree oven.
Enjoy! Thanks for stopping by!
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