Monday, November 7, 2011

Bacon, Cheese and Onion Biscuits

I used to do a lot of event planning....and one of the places I looked forward to every year was the Mountain Springs Lodge in Leavenworth wasn't just because it is so beautiful, although it was the scalloped potatoes. Little puffs of heaven. I told my friend Laurie, when my time comes, I want to be buried in my blue frilly dress with a cup of those scalloped potatoes...and now, I must add one, please throw in this biscuit! Sorry Laurie, I know you will be busy, planning my party and all...but I really need this biscuit when I go to food heaven. Just chuck one in when no ones looking...thanks pal.
p.s. I borrowed this recipe from the blog site I want to be when I grow up. I just changed the shape of the design a bit...turned it from scone to biscuit.
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
Heavy cream, optional**
1 large egg
2 tsp. water
**Heavy cream may be substituted for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt and black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture.
Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbsp at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly flours flat surface. Pat dough into a ball. Using a well-floured rolling-pin, flatten dough into a rectangle about 8 inches long and 1/2 inch thick. Cut dough into 8 to 10 equal squares, depending on the size biscuit you prefer.
(and yes, that is a play dough rolling-pin! I happen to think it works like a champ...)

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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