Bacon Cheddar Biscuits.

Cheddar AND Bacon!

Cheddar AND Bacon!

For some inexplicable reason, I find biscuits difficult to make. They come out too dry. Too bland. Not puffy enough. (Or all of the above.)

My husband loves biscuits.

Of course.

I stumbled across a recipe that sounded easy and I tweaked it a bit for our own tastes. And it is SO GOOD that I’m sure no one in the house would complain if I made them every day. They’re easy, but they’re also crispy and buttery and very, very tasty.

Bacon Cheddar Biscuits

Makes about 20.

Ingredients:

2 1/2 cups of flour
1 1/2 tablespoons of white sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of cold butter, cut into chunks
1 rounded cup of shredded old cheddar cheese
1/2 cup of precooked, crumbled bacon
1 cup of whole milk
1 egg, beaten

Directions:

  1. Preheat your oven to 425F. Line a baking tray with parchment paper.
  2. In your food processor, combine the flour, sugar, baking powder, and salt.
  3. Toss in the chunks of butter and pulse into the chunks turn into crumbs.
  4. In a small bowl, mix the egg and the milk.
  5. In a large bowl, dump the contents of the food processor. Stir in the bacon and the shredded cheese.
  6. Pour the egg/milk mixture into the large bowl and stir.
  7. It will be sticky. Very, very sticky. Use your hands to gently combine everything, if needed.
  8. Lightly flour your counter and scrape the dough onto it. Using your hands, press the dough down until it’s about 1/2 an inch thick.
  9. Use a round cutter (I use a 2″ one) to cut out the biscuits. Place them on the baking tray, about an inch apart (they don’t expand much outward, but they do grow upward).
  10. Bake for approximately 10 minutes, or until they’re crisp and lightly browned.
  11. The original recipe said they could be frozen. I refuse to believe that there could possibly be any left over for that.
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