These are for my friend, Stacie who LOVES bacon:
(makes 12)
6 thick cut bacon slices
3&3/4 cups bread flour
1&1/2 T. baking powder
1&1/2 t. baking soda
1&1/4" Sea* salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes, plus melted butter for brushing
2&1/2 cups packed coarsely grated sharp cheddar cheese (about 12 oz.)
1/3 cup chopped fresh garlic* chives
1&3/4 cups chilled buttermilk
Honey (optional)
Position rack just about center of oven and preheat to 425. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over med. heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely. Combine flour, baking powder, baking soda, and salt in processor for 5 secs. Add butter cubes. Blend until coarse meal forms, about 30 secs. Transfer flour mixture to a large bowl. Add cheddar, chives, and bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky). Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2" apart. Bake biscuits until golden and tester inserted into center comes out clean - 18-20 mins. Brush biscuits lightly with melted butter. Let cool 10 mins. Serve biscuits warm or at room temp. with honey, if desired. Great for sammies. Just split them in half, slather with Dijon, pile on thinly sliced ham, some havarti, and a lettuce leaf. Voila.
Editor's note on the Baked Chile Rellanos (see Tuesday's blog entry): They were FABULOUS!!!!!!!!!
Keep a smile on your face today, and have FUN!!!!
Love,
MM
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