Cheddar and Bacon Biscuits

Name: Cheddar and Bacon Biscuits
Prep time: 00:30:00
Cook time: 00:45:00
Ingredients: 8 strips bacon3 cups King Arthur Unbleached All-Purpose Flour4 teaspoons baking powder1 to 1¼ teaspoons chipotle powder; depending on desired heat1 teaspoon salt1 stick Cabot Unsalted Butter; chilled (8 tablespoons)4 ounces Cabot Sharp Cheddar; grated (about 1 cup)&frac13; cup finely chopped scallions1½ cups Lowfat (1%) milk

– Makes about 12 biscuits –

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Looking for some savory, buttery and flaky cheddar bacon biscuits? Then this cheesy biscuit recipe is all you need. These biscuits are perfect for breakfast, a snack or even as a side with dinner and are delicious plain or with a little butter smeared on top. These cheddar biscuits are extremely versatile, complimenting a variety of meals, and are especially fantastic alongside Dark Beer Braised Short Rib Stew with Winter Root Vegetables! Share this recipe with family and friends on Facebook, Pinterest, Twitter or Instagram - tag us @cabotcheese when posting on Instagram.

To make about 12 cheddar bacon biscuits, start by cooking bacon until crisp. Drain on paper towels and then finely chop.

Preheat oven to 400°F. Line baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, chipotle powder and salt.

Cut Cabot Unsalted Butter into large pieces and add to the flour mixture. Using a pastry blender (or two knives), cut in butter until the mixture resembles coarse crumbs.

Add grated Cabot Sharp Cheddar cheese, scallions and reserved bacon and mix lightly. Stir in milk just until no dry flour remains (be careful not to over-mix).

Turn dough out onto a lightly floured surface and pat into a ½-inch-thick circle. Cut out 2½-inch circles. Place circles on prepared baking sheet, leaving space in between each circle. Press scraps together and cut out additional biscuits.

Bake for 25 to 30 minutes or until golden brown. Let cool for a few minutes, then enjoy!

Can’t get enough cheddar biscuits? Try our delicious Cabot Cheddar Cream Biscuits next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this cheesy biscuit recipe. If you have a chance, please rate and review it!

Ingredients

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

Directions

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.

SERVE with Dark Beer Braised Short Rib Stew with Winter Root Vegetables.

Recipe courtesy of Stephanie’s on Newbury.