Thursday, May 8, 2014

Parmesan Bacon Biscuits

 If I were ever trapped on a deserted island, I'd want to bring carbs.

And bacon.

And cheese.

And wifi, TV, and my family and stuff. Oh, and an epi-pen, because is this place tropical? The last time I was in Mexico my mouthed swelled up like a water ballon. No repeatsies, thanks.

I'd totally want these biscuits, too, because biscuits are some of the best things ever to begin with, and these ones have bacon and cheese in them... so, you know. They're ridiculous.

Oh, and not to mention the part where they're baked in bacon fat.

I can't think of a meal these wouldn't be good for. Pair them with eggs for breakfast, maybe a pot pie or pasta for dinner. One of my faves, so give them a try!

Parmesan Bacon Biscuits Recipe
Leanne Bakes

6-8 slices bacon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
a few grinds of fresh pepper
1/2 cup butter
3/4 cup grated parmesan (Parmigiano-Reggiano) cheese
1 cup buttermilk

Preheat oven to 425F.

Cook the bacon in a frying pan over medium/high heat, until your desired doneness. (I like crispy. The boyfriend likes chewy. Gross.) Dice the cooked bacon and set aside in a bowl.

Brush a standard baking sheet with the bacon fat. Set aside.

In a bowl, combine the flour, baking powder, salt, and pepper. Cut in the butter using a pastry blender or two knives, until the mixture resembles crumbs. Stir in the cheese and bacon. Add 3/4 cup of the buttermilk and stir until the dough comes together. Add more buttermilk as needed. The dough should hold together but be a bit shaggy.

Use an ice cream scoop (about 2 inches) to scoop the dough onto the bacon fatty baking pan. Bake for 20-25 minutes, until golden brown. Serve warm.

Yields 12-15 biscuits.


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