February 4, 2011

Bacon Cheddar Biscuits


Valentines has never been a big deal for the two of us.  Sure we try to do something together, usually dinner, but because of Shane's line of work, we rarely spend it together, in fact we are at 1 out of 4.  Three valentines ago we made a very nice dinner ON valentines day.  Every other time, it's been before.  It doesn't usually bother me but I do feel a little ripped off.  So this year I decided on something different, 14 days of valentines.  Right, 14 days to celebrate, even if I, or he, is not around.

I decorated a shoe box with tissue paper and hearts and each day I leave a little something special in there.  It's just an excuse to buy him little gifts.  We both had the morning off today so I made him these very manly biscuits, bacon and cheddar.  They. Are. Awesome.  They are hearty and substantial, loaded with bacon and cheddar and onion.  Packed with all the goodness a man needs in his diet.  Extremely flaky and salty, I would like to make them again.  Tomorrow.  They are so easy, like cave man easy.  With minimal ingredients or technique, and I was thinking that if you didn't want bacon, some jalapeno would be awesome.

Bacon Cheddar Biscuits


Makes 6 huge biscuits or a few more smaller ones


2 cups (240g) regular flour
1 T baking powder
1 tsp salt (I found this to be to much, maybe only 1/4 tsp)
180 g (12 Tbsp) butter, cubed
1/2 cup buttermilk
1 egg
1 cup grated cheddar
6 pieces bacon, cooked and crumbled
4 green onions, mostly just the green part

Preheat oven to 425 F.

Whisk dry ingredients together.  Add butter and cut in with pastry cutter until butter resembles small lumps, or peas.

Beat buttermilk and egg together in a small bowl.  Add the buttermilk mix to the flour mix and combine breifly, just until combined.  DO NOT OVERMIX.  Lightly coat the grated cheddar with a tiny bit of flour (this keeps it from lumping together)  add to dough with bacon and green onion, just until mixed.  DO NOT OVER MIX.

Dump batter onto clean surface and knead together 6-8 times.  Press dough flat and cut with a circle cutter, or cut into wedges.  Transfer to a baking sheet lined with a silpat or parchment paper.  Bake for 20-22 minutes until the tops are lightly browned.  Consume immediately.

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