Saturday, March 16, 2013

Buttermilk Biscuits with Bacon, Scallion and Three Cheeses

Since I had all the ingredients and a little time this morning, I decided to make these WONDERFUL cheesy biscuits.  Loaded with bacon and three different sharp cheeses, they are surprisingly light and flaky, but full of flavor.  One biscuit is a meal!  Enjoy!

Yields 1 dozen large biscuits


8 slices bacon, cooked and cut into 1 inch pieces (reserve the rendered drippings)
3-3/4 cups all-purpose flour
1-1/2 Tbs baking powder
1-1/2 Tbs baking soda
1-1/4 tsp Kosher salt
3/4 cup (1-1/2 sticks) chilled butter cut into 1/2-inch cubes (plus additional melted butter for brushing)
3/4 cups each sharp Cheddar, Asiago and mild Provolone cheese (about 12 ounces)
1/3 cup chopped fresh scallions (green part only)
1-3/4 cups chilled buttermilk
A little BBQ rub (for the bacon and to sprinkle on the tops of the biscuits)


Preheat oven to 425.  Place bacon strips on a baking rack, sprinkle with fresh ground pepper or BBQ rub and cook until almost crispy.  Remove from oven and cool.  Chop cooled bacon into 1” pieces and set aside.  Combine flour, baking powder, baking soda, and Kosher salt in food processor and mix for about 5 seconds.  Add butter cubes and pulse until the mixture resembles a coarse meal, about 30 seconds total (do not over-process as the butter will melt and the biscuits won’t rise as much as they should). Transfer the flour butter mixture to a large bowl and add the cubed cheeses, chopped scallions, and chopped bacon.  Gently mix with a large spoon.  Gradually add buttermilk, stirring to evenly moisten the mixture, which will be very sticky and wet.  Line a baking sheet with parchment paper and oil it with the reserved bacon grease.  Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 1-1/2 inches apart.  

Sprinkle a little BBQ rub on the tops of the biscuits if you want a bit more flavor.  These biscuits will cook and spread to about 3-1/2 inches in diameter.  Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean (about 18 to 20 minutes.)  Remove from oven and let cool on the baking sheet or a cooling rack for about 5 minutes.  

Brush the tops of the biscuits lightly with melted butter and serve warm.  Enjoy!

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