Saturday, October 24, 2009

Cheddar and 'bacon' drop biscuits

Here's an easy biscuit recipe that I appropriated from Cooking Light magazine. I just substitute veggie bacon for the bacon they recommend. I ended up making two batches of these last year on the boys' birthday. People were eating them as fast I could get them out of the oven.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/3 cup shredded sharp cheddar cheese
2 slices of veggie bacon, cooked and crumbled
3/4 cup or more buttermilk
1/4 cup water

Preheat oven to 400°.

Combine flour, baking soda, and salt in a large bowl and whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. I use my fingers to get everything blended, but that's up to you. Stir in cheese and bacon. Add buttermilk and 1/4 cup water, stirring just until moist. Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet covered with parchment paper. Bake at 400° for 11 minutes or until golden brown. Serve warm.

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