BLACK PEPPER CHEDDAR BACON BISCUITS
Very
fragile, soft and buttery! With crispy chunks of meat, sharp cheddar, black
pepper and garlic. This is very simple.
INGREDIENTS:
- 4 teaspoons baking powder
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 3/4 cup unsalted butter, frozen
- 1 3/4 cups buttermilk
- 1 cup shredded extra-sharp cheddar cheese
- 6 slices bacon, diced
- 2 teaspoons freshly ground black pepper
DIRECTIONS:
First, preheat
the oven to 450 degrees F. Line a baking sheet with parchment paper or a
silicone baking mat.
Then, heat a
large skillet over medium-high heat. Add bacon and cook until brown and crisp,
about 6-8 minutes. Drain off excess fat; transfer the bacon to a plate covered
with absorbent paper.
In a large
bowl, combine the bacon, flour, cheese, parsley, baking powder, pepper, salt,
baking soda and garlic powder.
Grate the
butter using the large holes in a box grater. Stir in the flour mixture.
Add the
buttermilk and stir with a rubber spatula until a soft paste forms.
Working on a
lightly floured surface, knead the dough 3-4 times until it collects. Using a
rolling pin, roll the dough into a 1 1/4 inch thick rectangle.
Cut 14-16 rounds
using a cookie or 2 inch cookie cutter. Place the cookies on the prepared
baking sheet; place in the freezer for 15 minutes.
Remove the
cookies from the freezer. Place in oven and bake for 14 to 17 minutes, or until
golden.
Serve hot. Happy
Cooking Time.
