Spicy Bacon Cheese And Chive Biscuits |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 14 |
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I pulled this recipe together tonight, looking for a tender, flavorful and gorgeous biscuit - with a hint of heat. I got 14 of these babies from the following recipe (plus one runt), cut 3 wide and about 1/2 thick. Read more . They rose so perfectly and would be good with any meal. I'm freezing the extras - can be warmed easily in the microwave, wrapped in a paper towel and heated until warm. I'm thinking these would be excellent with sunny-side-up eggs - perfect to sop up the yolks. Maybe with cheesy grits on the side. Enjoy. Ingredients:
3 1/2 c. of all-purpose flour (i like king arthur's unbleached ap flour) |
2 tbsp. baking powder |
2 tsp. cayenne powder (don't be alarmed...being a heat fiend, i used 3 tsp. and they were only slightly spicy - plus it adds such a pretty color. i'm thinking a good smoky spanish paprika would be a great, and less hot, substitute) |
1/2 tsp. salt |
2 cups shredded cheese (i used fine shredded sharp cheddar tonight) |
1/3 cup chilled shortening, cubed |
1/3 cup unsalted butter, cubed |
**note: i like using a 50%-50% mix of shortening and butter - shortening for the tender crumb and butter for added taste. |
4 slices of regular cut bacon, diced |
1 1/4 c. buttermilk |
1/2 cup minced chives (scallions would work here, too) |
Directions:
1. Brown off diced bacon until browned and crisp. Remove from heat and let come to room temperature. Do not let the bacon grease set up...but you don't want to melt the blended butter and shortening in the biscuit mix either, when added.
2. ****
3. Preheat oven to 450 F.
4. Add flour, baking powder, cayenne and salt in a large bowl. Whisk to combine thorougly.
5. Add cheese and stir to coat with flour mixture.
6. Cube shortening and unsalted butter into 1/4 cubes.
7. Add to flour mixture and crumble together until mixture resembles coarse corn meal.
8. Add the chives, bacon and residual bacon grease and stir thoroughly.
9. Add the buttermilk and stir until flour mixture is almost absorbed.
10. Lightly flour counter surface. Dump mix in bowl and knead 6-8 times to get tacky, but somewhat smooth. **Do NOT overknead or it will make your biscuits tough - not good. You only want to handle this until it comes together...
11. Flatten dough by hand or by rolling pin until about 1/2 thick - cut with 3 cutter. Keep reforming the dough (don't overwork...) until you use it up.
12. Place on greased cooking sheet..
13. Bake at preheated 450 F oven for 15-17 minutes or until nicely browned.
14. When these came out of the oven, I brushed with melted unsalted butter.
15. So good!
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