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Bacon-Cheddar Biscuits

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"These are the type of flavored biscuits that Southerners like to keep on hand for cocktail parties, bridge luncheons, and afternoon teas. Feel free to experiment with various styles of bacon and cheeses, but if you want the biscuits to be particularly light and crispy, be sure to use the lard in place of butter, margarine, or vegetable shortening. Also, by no means handle the dough too much: Stir in the milk mixture just till the dry ingredients are moistened, knead the dough no more than a few times, and pat (don't roll) it out gently with your fingertips."

List of Ingredients

â—¦ ½ pound sliced lean applewood-smoked bacon
â—¦ 2 cups all-purpose flour
â—¦ 2 tablespoons baking powder
â—¦ ½ teaspoon salt
â—¦ Cayenne pepper to taste
â—¦ â…“ cup chilled lard
â—¦ ½ pound extra-sharp cheddar cheese, grated
â—¦ 1 cup milk


Recipe

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble finely.

Preheat the oven to 425° F. Lightly grease a large baking sheet and set aside.

In a large bowl, whisk together the flour, baking powder, salt, and cayenne. Add the lard and cut it into the flour with a pastry cutter till the mixture is mealy. Add the bacon, cheese, and milk and stir just till the dry ingredients are well moistened.

Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Pat out the dough about ½ inch thick and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven till golden, 12 to 15 minutes.

Let cool, and then store in an airtight container for up to 2 weeks.

Makes about 18 biscuits