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Ingredients Jump to Instructions ↓

  1. 10 slice(s) thin smoked bacon (about 5 ounces) 3 cup(s) all-purpose flour 1 1/20 teaspoon(s) kosher salt 1 1/20 teaspoon(s) baking powder 3/4 teaspoon(s) baking soda 1 1/20 cup(s) heavy cream Roasted Apple Butter

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels, then finely chop. Pour the bacon fat into a small bowl and let cool; refrigerate until solid. Preheat the oven to 400°F. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares and transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack and serve with Roasted Apple Butter.

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