Recipe by Jo_jo_ba: Pierogi Puffs Unusual for me to have all of Jo's recipe ingredients. Since I'm on a biscuit kick, thought I'd try this one. First off, a Pierogi is a stuffed pastry boiled then sauteed. Notwithstanding, these have the ingredients but made to mimic a biscuit. Second off, the dough is very sticky. I almost backed off the liquid by a third but made recipe to spec, patting the dough out on a heavily floured surface with flour sprinkled on top and cutting the dough at 1/2 to 3/4" thick. Biscuit (pierogi) baked up in exactly 12 minutes with a light brown bottom but the tops were still dough color, only because of a lot of flour on the top. They were done inside with spring back to the touch. No pic because mine didn't brown up on the top. Maybe next time. I have enough ingredients for another batch.
A nice savory fall apart soft biscuit (perogi) although they didn't rise that much. I taste the cheese, cornmeal, and garlic first followed by the pepper. Couldn't discern the bacon. Varied from the recipe by using powdered buttermilk and real bacon ( 1oz/1strip bacon=1Tbsp crisp crumbled bacon). Sorry Jo. I'm thinking hard about making the next batch with only a half cup liquid so maybe I can knead the dough a couple/three times.
Made another batch. Used only a half cup water. Think the reason the last batch was too wet is that I didn't use liquid buttermilk instead of powdered. The half cup water made the dough much more malleable. Was able to knead it 5 times before patting it out. Biscuits were still not browned on top after 12 minutes bake time, even with a flour free top, so I turned on the convection bake fan for 3 minutes and they browned up nicely. My only frown now is the dough only doubles. I would have liked to see them get an inch of rise. Added a pic to the recipe. This biscuit is recommended for a change in pace from the standard biscuit.