Cheddar, Bacon, and Fresh Chive Biscuits, from the Bon Appetit Test Kitchen, February 2010
I made these for the first time tonight, and while 100% of people who made this recipe from Epicurious.com said they’d make it again, I’ll HAVE to make it again, because I have none left. I doubled the recipe and took 32 very large biscuits and honey to a school auction tonight, and they are ALL gone. I don’t think the honey is optional. Buttermilk biscuits need something to take them over the top. You could also slice these, add dijon and ham, and voila! You have an awesome brunch item. Warning: Epicurious had these classified as quick and easy. RIGHT. When I pull out the food processor AND the Kitchen Aid Mixer AND the grater AND I needed buttermilk? Messy, but worth it. I made all 32 in about an hour.
- 6 thick-cut bacon slices
- 3 3/4 cups bread flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
- 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
- Honey (optional)
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper (I used my sil pats, which I call exo pats). Cook bacon in heavy large skillet over medium heat until crisp and brown (forget this noise: I made mine in the microwave). Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
One response to “Cheddar, Bacon, and Fresh Chive Biscuits”
hmmm – I wonder if I can make a vegan version of these…