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.
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.
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
- Preheat your oven to 425F. Line a baking tray with parchment paper.
- In your food processor, combine the flour, sugar, baking powder, and salt.
- Toss in the chunks of butter and pulse into the chunks turn into crumbs.
- In a small bowl, mix the egg and the milk.
- In a large bowl, dump the contents of the food processor. Stir in the bacon and the shredded cheese.
- Pour the egg/milk mixture into the large bowl and stir.
- It will be sticky. Very, very sticky. Use your hands to gently combine everything, if needed.
- 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.
- 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).
- Bake for approximately 10 minutes, or until they’re crisp and lightly browned.
- The original recipe said they could be frozen. I refuse to believe that there could possibly be any left over for that.