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Bacon, Cheddar & Scallion Biscuits

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"This is the top-selling savory biscuit at The Goose. A lot of our customers will substitute this biscuit for the regular buttermilk one that comes with the biscuit sandwiches. Make sure your bacon is cooked until crispy. There is not much worse than flabby bacon! (Oh yeah, a pale gravy...)"

List of Ingredients

â—¦  6 ½ cups flour
â—¦  3 tablespoons sugar
â—¦  2 tablespoons plus 2 teaspoons baking powder
â—¦  1 tablespoon kosher salt
â—¦  1 ½ teaspoons baking soda
â—¦  1 ½ cups (3 sticks) unsalted butter, diced and chilled
â—¦  8 ounces chopped cooked bacon
â—¦  8 ounces extra-sharp cheddar cheese, grated
â—¦  1 bunch scallions, green and white parts, thinly sliced
â—¦  3 cups buttermilk, chilled
â—¦  2 tablespoons butter, melted


Recipe

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low speed until combined. Increase the speed to medium low and mix in the butter until it is the size of small peas. Mix in the bacon, cheese, and scallions, and then, with the mixer running, add the buttermilk, mixing just until blended. Do not overmix; the dough will be a bit shaggy with bits of unincorporated dry ingredients.

Preheat the oven to 450 degrees F.

Turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it gently into a 1 ½-inch-thick circle. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between biscuits. Do not twist the cutter; this will seal the sides of your biscuits and they will not rise as high.

Arrange the biscuits onto two baking sheets, and brush them with the melted butter. Right before baking, reduce the oven temperature to 425 degrees F. Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking.

Makes 1 dozen 3-inch biscuits