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Cheddar-bacon Bisquits Recipe

Ingredients

How to make it

  • Directions:
  • Preheat an oven to 425°F.
  • In an 11-inch fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
  • Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1⁄2 inch (12mm) thick. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 9 biscuits around the circumference of the pan and 3 in the center. Brush the tops of the biscuits with the melted butter.
  • Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean,20 to 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.

Reviews & Comments 1

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  • impssweetp 13 years ago
    I am still trying to get the right balance in a cheddar-bacon biscuit and haven't found the perfect match, yet, maybe this will be the one. Wonderful post.
    Was this review helpful? Yes Flag

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twill10 Cape Girardeau, MO

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