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Cheddar-Bacon Breakfast Biscuits

Source of Recipe


From "Biscuits, Pancakes, and Quick Breads" by Beverly Cox






List of Ingredients



• 3 Tbsp unsalted butter, divided
  
• 6 slices Canadian bacon
  
• 2 cups Always-Ready Flaky Biscuit Mix (recipe follows)
  
• 1/2 to 2/3 cup buttermilk or milk
  
• 6 thin slices Cheddar cheese
  






Instructions



1. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the Canadian bacon and sauté for 1 to 2 minutes, until lightly browned. Drain the bacon and set aside.
   
   
2. Place the biscuit mix in a medium bowl. Using a fork, gradually stir in the buttermilk to make a moist, but not sticky, dough. Allow the dough to rest for 1 minute. Turn it onto a floured work surface and knead lightly. Roll the dough out to a thickness of 1/4-inch. Using a sharp, lightly greased and floured 3-inch biscuit cutter, cut out 12 biscuits. Cut straight down, and do not twist the cutter, or the biscuits will not rise evenly.
   
   
3. Place 6 of the biscuits on a lightly buttered baking sheet. Layer bacon and cheese slices on the biscuits and top with the remaining biscuits. Melt the remaining butter and lightly brush it over the tops of the biscuits; prick the tops with the tines of a fork. Bake on the middle rack of a preheated 450º F oven for 10 to 12 minutes, until the biscuits are golden brown and the cheese is melted. Serve hot.
   
   Yield: 6 biscuits
   
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   ALWAYS-READY FLAKY BISCUIT MIX
   
   1-3/4 cups White Lily all-purpose flour (or half Gold Medal all-purpose flour and half bread flour)
   2-1/2 Tbsp baking powder
   1/2 tsp salt
   1/2 stick (4 Tbsp) unsalted butter, chilled, cut into bits
   3 Tbsp vegetable shortening, chilled, cut into bits
   
   Sift the flour, baking powder and salt together into a large bowl. Using a pastry blender or your fingertips, cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs with some tiny pea-sized lumps of butter and shortening remaining. Use as directed in the recipe, or place the mix in a heavy-duty 1-gallon resealable plastic bag. Label and date the bag. Store the biscuit mix in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.