Bacon Cheddar Biscuits

I can't imagine anything better than these biscuits, wow they were amazing!!! I saw this recipe in my Bon Appetite magazine and almost ate the page with the picture of these on them. I had a few friends over for dinner and made these at the request of one of my guests, such a great choice. They are the perfect texture; crisp on the outside, soft on the inside, and full of flavor. I had one for breakfast and lunch the next day...hello treadmill, here I come!

Bacon Cheddar Biscuits

3 3/4 Cups Unbleached Bread Flour
1 1/2 Tablespoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 1/4 Teaspoons Salt
1/2 Cup Unsalted Butter, chilled and cut into cubes
1 Pound Thick Cut Bacon, cooked until crisp, drained and broken into small pieces
12 Ounces Sharp Cheddar Cheese, grated
1/2 Cup Fresh Chives, chopped
1 3/4-2 Cups Buttermilk

Preheat oven to 425 degrees and position rack just above center of oven.
Combine flour, baking powder, baking soda, and salt in a large bowl, add butter and cut in until texture of course meal. Add bacon, cheese, and chives, mix to incorporate into flour mixture. Add buttermilk to moisten, toss with a fork, add more buttermilk if needed (up to 2 cups total) to just bring dough together. Place a generous 1/2 cup batter for each biscuit onto baking sheet. Bake 18-20 minutes, or until golden brown and toothpick inserted into center comes out clean.

Biscuits & Gravy

I think everyone loves biscuits and gravy. I served these a couple weeks ago for my Sunday Brunch and they turned out perfect. One of my friends that’s from Texas said they were as good as his mothers, what a complement! The key is to use a lot of sausage and you have to use whole milk to make a good gravy, no skimping on this dish. This recipe does makes a ton of gravy so feel free to cut it in half. I did love the leftovers that I had though, yummy. I think I was from the south in a past life, it’s just such good comforting food.

Biscuits & Gravy

8 Biscuits, I hate to admit it but I used Bisquick in this recipe!
2 Pounds Ground Sausage
¼ Cup Flour
1 Quart Milk (4 cups)
Salt & Pepper

In a large frying pan fry the sausage while breaking it up into pieces with a spoon until browned and cooked through. Next sprinkle with the flour and continue cooking for about 1 minute over medium heat. Add the milk and cook over medium high heat while constantly stirring with a whish until thickened, about 3-5 minutes. Season to taste with lots of fresh black pepper and a little bit of salt. If the gravy doesn’t thicken enough, then mix a little bit more flour with milk and add to the pan.

Biscuits

I was watching the Food Network last night and Bobby Flay was doing a “biscuit throw-down” and I work up this morning with the biggest craving for biscuits ever. I have made biscuits a ton in the past and so I didn’t feel the need to look up his recipe, as mine seemed very similar. He did put black pepper on the top of his, which sounds pretty yummy, but I left that out because a black pepper biscuit with honey just didn’t sound that great this morning.

Biscuits

2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
½ Teaspoon Cream of Tartar
½ Teaspoon Salt
½ Cup Cold Unsalted Butter, cut into small cubes
¾ Cup Milk

Pre-heat oven to 450 degrees.

Sift together all dry ingredients. Add butter and work into flour with your hands until incorporated and dough has pea sized chunks of butter throughout. Add milk all at once and quickly knead dough until it just comes together, do not over work or it will make the biscuits tough. On lightly floured surface flatten dough out with your hands or a rolling pin until dough is ¾ inch thick. Cut with 2 inch or larger floured biscuit cutter. Place on ungreased cookie sheet and bake for 10-12 minutes at 450 degrees until golden brown. Serve hot with honey or jam.

Makes 8-10 2 inch biscuits