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Cheddar Bacon (or Facon) Biscuits

Filed Under: Soap Queen Cuisine

November 2010

Ingredients:

6 oz. Bacon, diced
2 cups all-purpose flour
1 Tbs. baking powder
2 tsp. sugar
3/4 tsp. freshly ground pepper
1 stick cold unsalted butter, cut or smooshed into small pieces
2 Tbs. melted butter for later
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup shredded Extra-Sharp Cheddar Cheese
7 oz. Buttermilk

Preheat the oven to 425. If you’re using real bacon, fry the bacon until it is crisp, crisp, crisp. Drain on a paper towel. Reserve some of the fat to prep the pan bottom. If you’re not using real bacon, you can prep the pan with melted butter.

November 2010

 

I used Morningstar Veggie Bacon Strips, pictured above.ย Finely chop the bacon or use my Father’s, soon to be patented, method: death by many scissor cuts.

November 2010

In a large bowl, add the flour, baking powder, sugar and pepper. Notice my Father’s perfect pepper grinding stance? I was thankful to have his help on this recipe.

November 2010

Cut in cold butter that you’ve smooshed and generally made into smaller, workable pieces.

November 2010

This means to literally take two knives and cut, cut, cut the butter back and forth until it’s in pea sized chunks.

November 2010

Then use fingers to pinch the crumbs into disks. Don’t overwork the dough. Stir in the cheeses and the bacon.

November 2010

Stir in buttermilk until the dough just comes together.

November 2010

On a floured work surface (I used my clean kitchen countertop), roll out the dough into a 9 x 11 rectangle.

November 2010

In theory, you’d be using a pie roller thingy but I didn’t have one. A liter of sparkling water did the trick. Then, fold this into thirds, rotate 90 degrees and roll out another 9 x 11 rectangle. Do this again but roll into a 7 x 9 rectangle this time. You’re looking to make layers (for an extra light and fluffy biscuit).

November 2010

Using a floured biscuit cutter (we didn’t have one so we used a wine glass), cut out the biscuits.

November 2010

You want them to be right about 2 1/2″ in diameter. Re-roll the scraps to cut out more biscuits. Brush the tops of all the biscuits with melted butter. Bake for 20 minutes. Check them. Do they need more time?

November 2010

You can easily bake up to 25 minutes depending on your oven. This recipe makes around 12 – 15 biscuits. The biscuits are delicious! Ours came out a bit salty so I’ve taken out the salt in the recipe; the bacon and cheese have a lot of salt in them. But, if you find them not salty enough, the original recipe from Williams Sonoma called for 1/2 tsp of salt. I hope you enjoy these yummy little butter bombs. They are delicious and very worth the effort.

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24 Comments

  2. They are in the oven right now… and my family is waking up to the smell of baking. Going to be a great day! Thanks for the play-by-play, makes it easy to be successful!

  4. These sound absolutely delicious! I will definitely be trying them out when I get my new oven installed! One question though: on the freshly ground pepper, how much? It just says 3/4 freshly ground pepper. Is that tsp or TB? Thanks for the recipe!

  6. Oh anne-marie! you are such a bad influence and I love it! will definitely try these out this weekend ๐Ÿ™‚ They look heavenly!

  11. Now I know why Americans call biscuits cookies instead of biscuits… it’s because you use the term biscuits for what the rest of the English speaking world call scones. I could never work out why you’d serve biscuits with dinner.
    Did you hear the penny drop??

  19. These look great. I love Morningstar Farms bacon. When I go to Washington I usually stock up on it as it’s not available in Canada and I even tried getting one of our grocery stores to carry it.

  21. Ha! I know, what’s going on if a soap blog is talking about food?! Don’t I know the kitchen is only for soap? LOL!

  22. Wanna know the sneakiest trick ever to cutting in butter?

    Freeze it.

    Then use a cheese grater on it (for biscuits or other things that call for “pea-sized”, use the large holes; for things that call for “coarse crumbs”, use the small ones).

    This will also tell you something about the quality of your butter. High water content makes it feel like shaving ice (because you are) rather than just very hard fat.

    I almost never use my pastry cutter, unless for some reason I’ve forgotten to put butter in the freezer. I’m told it works on shortening too, but I buy it in a tub so I’ve never bothered to portion it out in appropriate quantities.

  23. I’m laughing because I saw the thumbnail picture on your post and thought, “Did she make some geode soap or something?” and then I clicked on it and saw that they were muffins. ๐Ÿ™‚ They sure look yummy!