8 strips bacon
3 cups King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
1 to 1¼ teaspoons chipotle powder, depending on desired heat
1 teaspoon salt
1 stick Cabot Unsalted Butter, chilled (8 tablespoons)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
⅓ cup finely chopped scallions
1½ cups Lowfat (1%) milk
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Prep: 30 mins | Cook: 45 mins | Total: 1 hr 15 mins
COOK bacon until crisp; drain on paper towels, then finely chop.
PREHEAT oven to 400°F. Line baking sheet with parchment paper.
WHISK together flour, baking powder, chipotle powder and salt in a large bowl.
CUT butter into large pieces and add to flour mixture. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
ADD cheese, scallions and reserved bacon and mix lightly. Stir in milk just until no dry flour remains (do not over-mix).
TURN dough out onto lightly floured surface and pat into ½-inch-thick circle. Cut out 2½-inch circles and place, separated, on prepared baking sheet. Press scraps together and cut out additional biscuits.
BAKE for 25 to 30 minutes or until golden brown.
Recipe courtesy of Stephanie's on Newbury.