Bacon Cheddar Biscuits

Source: People Magazine

Nice alternative to the normal bread or dinner rolls

Ingredients

  • 1 cup plus 2 Tbls. unbleached white all-purpose flour
  • 2 t. (minus a pinch) of baking powder
  • 1/2 t. salt
  • 1/16 t. ground red pepper
  • 1-1/2 Tbls. unsalted butter, cubed and chilled
  • 4-5 slices of center-cut bacon
  • 1/3 - 1/2 c. shredded sharp cheddar cheese (1-1/2 oz.)
  • 3/4 c. heavy cream
  • 1-1/2 Tbls. unsalted butter, melted (use after baking)

Instructions

Combine flour, baking powder, salt and ground red pepper; cover and freeze for 8 hours.

Bake bacon at 425 degrees in the oven on a shallow pan lined with parchment paper. Bake for about 12-15 minutes until browned, but not crisp (you can also fry in a pan). Remove to a plate lined with paper towel to absorb grease. Cool completely. Break up with your hands or use a kitchen scissors to cut into small pieces. Set aside or refrigerate until ready to use.

In a large bowl, toss cubed butter with flour mixture; mix with hands, flattening butter until mixture resembles coarse crumbs (I used my food processor and pulsed a few times to to get coarse crumbs).

Stir in cheese and bacon. Add cream; stir until just combined.

Scoop dough evenly into 1 tablespoon mounds; arrange 1-inch apart on baking sheets.

Bake 8-10 minutes at 400 degrees for about 8-10 minutes or until golden and cooked through.

Transfer biscuits to a wire rack; brush with melted butter. Serve hot or at room temperature.

NOTE: Makes 2 dozen. You can also freeze, wrapped well, and bake just before you serve them.