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Bacon Biscuits with Roasted Apple Butter




Source of Recipe


These are from Food & Wine Magazine


List of Ingredients




10 thin slices smoked bacon (about 5 ounces)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups heavy cream




Recipe




Roasted Apple Butter (recipe follows)

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels. Finely chop. Pour the bacon fat into a small bowl. Let cool. Refrigerate until solid. Preheat the oven to 400°. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface. Knead gently until smooth. Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares. Transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack. Serve with Roasted Apple Butter.
Yield: MAKES ABOUT 20 BISCUITS

Roasted Apple Butter
2 3/4 pounds McIntosh apples (about 8)--
peeled, quartered and cored
2 cups unsweetened apple juice

Preheat the oven to 450°. Arrange the apples in a large roasting pan. Pour the apple juice over the apples. Bake for 30 minutes, or until tender and browned. Lower the oven to 350°. Using a fork or potato masher, thoroughly mash the apples in the roasting pan. Bake the apple puree, stirring occasionally, for 1 1/2 to 1 3/4 hours, or until very thick and deeply browned. Scrape into a bowl. Let cool. Serve at room temperature or chilled. The apple butter can be refrigerated for up to 3 days.