Ingredients: |
Ingredients: 6 oz. bacon, diced
2 c. all purpose flour
1 Tbs. baking powder
1 t. salt
2 t. sugar
3/4 t. freshly ground pepper
8 Tbs. cold unsalted butter (cut into 8 pieces, plus 2 Tbs. melted butter)
3/4 c. shredded extra-sharp cheddar cheese
3/4 c. grated Parmigiano-Reggiano cheese
3/4 c. plus 2 Tbs. buttermilk
|
Directions: |
Directions:Preheat oven to 425º
In an 11-inch fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1⁄2 inch (12mm) thick. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 9 biscuits around the circumference of the pan and 3 in the center. Brush the tops of the biscuits with the melted butter.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes before serving. |
This recipe for Cheddar-Bacon Biscuits is from