This time of year makes me happy for the simple fact that it's baking season. Now that it's officially fall, I've been carefully planning out my baking agenda to include some homemade yeast breads, quick breads,, breakfast breads and of course, the usual treats such as cookies, cakes, and brownies in the coming weeks. To kick things off, I made these Cheddar & Bacon Biscuits because they were so easy to whip up and packed with enough flavor to enjoy on its own...
I can't stop raving about how much I enjoy taking formal culinary classes. Aside from what I learn from my instructors, I also learn quite a bit from my fellow classmates. We recently had individual presentations in class on a spice or flavoring of our choice. My classmate, Brian, did his presentation on the herb, rosemary. With his presentation, he prepared Cheddar & Rosemary biscuits for the class. They were delicious and it inspired me to use the recipe and adapt it using what I had.
The biscuit recipe was pretty simple... especially since you only need to dirty up one bowl! Flour, sugar, baking soda and cream of tartar are pulsed in the bowl of a food processor. Next, butter is added and pulsed in as well. Cheese joined the mix and instead of herbs, I added crumbled, cooked bacon and sliced green onions. To tie everything all together, egg and buttermilk is poured into the food processor and processed until a soft dough is formed. This dough is very easy to work with and making the biscuits in a muffin pan allowed for easy portioning. I suggest serving these warm or with a nice bowl of potato soup... which would be a great fall dinner for the season!
Cheddar & Bacon Biscuits
recipe adapted from The Irish Pub Cookbook
2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
4 ounces extra sharp cheddar (shredded or finely diced)
1/4 cup cooked and crumbled bacon
2 tablespoons green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk
Preheat oven to 400 degrees and prepare a muffin pan by greasing each well. (Alternately, you can line the muffin pan with paper liners.) Set aside.
Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.
Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.
Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.
Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.
Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.
Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.
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