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Cheddar-Bacon Biscuits

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"There are times when buttermilk biscuits are just what you want, but there are other moments when you need something that packs a bit more of a punch—like these biscuits made with Cheddar cheese and bacon—two of the most delicious ingredients on earth. They're perfect as a side dish, but be careful, you might just end up making a meal out of the whole batch. If I want to make a breakfast sandwich, all I have to do is put a scoop of scrambled eggs between two halves and I'm good to go."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ 2 teaspoons sugar
â—¦ ¾ teaspoon baking soda
â—¦ ½ teaspoon kosher salt
â—¦ 5 tablespoons unsalted butter, chilled and cut into ½-inch dice
â—¦ 1 clove garlic, minced
â—¦ 1 ½ cups (6 ounces) grated Cheddar
â—¦ 5 bacon slices, cooked and crumbled
â—¦ 1 cup buttermilk


Recipe

Preheat the oven to 425° F. Line a baking sheet with parchment paper.

Whisk together the flour, baking powder, sugar, baking soda, and salt in a large bowl. Add the butter. Using a pastry cutter or fork, gently work the butter into the dry ingredients until the mixture resembles a coarse meal. Stir in the garlic, Cheddar, and bacon. Add the buttermilk and stir just until the mixture comes together. The dough should be shaggy and moist.

Gather the dough into a ball and transfer it to a lightly floured work surface. Knead it gently a few times, and pat or roll it into a disk about ½ inch thick. Fold the dough three times, as if folding a letter, and roll out into a rectangle approximately 9 x 13 inches and about 1 inch thick.

Using a 4-inch biscuit cutter, cut the dough into rounds. Gather up the scraps, gently roll out the dough, and cut out additional biscuits. Transfer the biscuits to the prepared baking sheet. Bake for 12 to 15 minutes, until the biscuits are puffed and light golden brown.
Serve warm.

Makes 8 to 10 large biscuits