Bacon cheddar green onion biscuits

  • 6 slices (~5 oz) thick-cut bacon, diced
  • 1 cup (6 oz) all-purpose flour
  • 1 cup (5 oz) cake flour (or 3/4 cup all-purpose flour + 2 Tablespoons cornstarch)
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 8 tablespoons (1 stick, 4 oz) frozen unsalted butter
  • 1 cup (4 oz) shredded sharp cheddar cheese
  • 1/4 cup minced chives
  • 1 cup (8 oz) buttermilk
  1. Preheat the oven to 450°F.
  2. Place a cast-iron or stainless steel skillet over medium heat and fry the bacon until just crispy. Remove the bacon with a slotted spoon and allow it to drain on a paper towel. Pour off all but one tablespoon of the bacon fat into a heat-proof bowl and reserve.
  3. In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse several times to thoroughly combine. Quickly cut the frozen butter into large chunks with a sharp knife and add these to the food processor. Pulse food processor 8-10 times until meal is finely ground (be careful – the flour bounces up at first).
  4. Pour flour and butter mixture into a medium-sized bowl and stir in the bacon, cheese, and chives. Add the buttermilk all at once. Using a spatula or fork, gently mix until you see no more dry flour.
  5. Sprinkle a little flour on the counter and dump the dough on top. Sprinkle a little more flour on top and use your hands to quickly pat the dough into a circle about 1/2 – 1 inch thick, depending on how thick you like your biscuits. Use a biscuit cutter, circular cookie cutter, or the rim of a glass to cut out biscuit shapes. Transfer to the skillet used to cook the bacon. Reform the dough and cut more biscuits until the dough has all been used.
  6. Brush the tops of the biscuits with reserved bacon fat (or melted butter) and bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.

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