Cheddar-Bacon Biscuits

Cheddar-Bacon Biscuits is rated 5.0 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6

Enriched with diced bacon plus two kinds of cheeses, these savory biscuits are baked in a fry pan that’s brushed with a bit of bacon fat to further enhance the flavor.

Ingredients:

  • 6 oz. bacon, diced
  • 2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. kosher salt
  • 2 tsp. sugar
  • 3/4 tsp. freshly ground pepper
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces, plus 2 Tbs. melted butter
  • 3/4 cup shredded extra-sharp cheddar cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup plus 2 Tbs. buttermilk

Directions:

Preheat an oven to 425°F.

In an 11-inch fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.

Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1⁄2 inch (12mm) thick. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 9 biscuits around the circumference of the pan and 3 in the center. Brush the tops of the biscuits with the melted butter.

Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Savory and Easy I have made these biscuits many times.They can be used for breakfast sandwiches or along with dinner or even just a snack. The bacon and cheese enhance the biscuit so it's not plain. I add 1 Tsp. of baking soda to make them puff up even more. I also typically cook and chop the bacon a day ahead to save on time if I use these for holiday gatherings. I don't use the fry pan though- I make the dough then they go straight into the oven. They come out yummy every time. Everyone loves them especially as left overs! Always a hit at my home~
Date published: 2016-11-26
Rated 5 out of 5 by from Family Favorite These delicious biscuits are a bit involved preparation wise, but they're well worth the effort. I've made them for several years now, whenever we're sitting down for a holiday meal or the munchkins - both large and small - have a craving. They make excellent sandwiches with the left-over ham too.
Date published: 2013-03-27
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