Serve these Cheddar- and bacon-stuffed biscuits as a savoury holiday starter, as a sidekick to soup or alongside poached eggs at brunch. They're also amazing served warm from the oven with a slice of tomato and shredded iceberg lettuce tucked inside (instant BLT!). Cooking the bacon with water helps it brown evenly and means you don't have to stir it.
- Prep time 45 minutes
- Total time 1 hour & 45 minutes
- 1 teaspoon olive oil
- 1 sweet onion thinly sliced
- 1/2 teaspoon granulated sugar
- 8 slices bacon chopped
- 2 cups shredded old Cheddar cheese
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup butter cubed
- 2 cups milk
- 1 tablespoon chopped fresh thyme
- 1 teaspoon sea salt
Biscuits: In large skillet, heat oil over medium-high heat; cook onion, sugar and 1/4 cup water, stirring frequently, until deep golden, 10 to 12 minutes. Transfer to cutting board and let cool; chop finely.
Meanwhile, in separate skillet, cook bacon with 1/4 cup water over medium-high heat until golden. Drain on paper towel–lined plate; let cool. In bowl, stir together cheese, onion and bacon; set aside.
In large bowl, whisk flour with baking powder. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Pour 1-3/4 cups of the milk over top, stirring with fork to form ragged dough. Turn out onto lightly floured surface. With floured hands, knead gently until dough comes together. Pat or roll out dough into 11- x 8-inch (28 x 20 cm) rectangle. Leaving 2-1/2-inch (6 cm) strip uncovered at each short end, sprinkle one-third of the cheese mixture over rectangle. Bring up short ends of dough to meet in centre; pinch dough to seal. Turn dough 90 degrees clockwise. Repeat patting into rectangle, filling and turning, twice.
Pat or roll out dough into 10-inch (25 cm) square. Fold into thirds. Cut dough in half crosswise. Pat or roll out1 half into 8 inch (20 cm) square; cut into 16 pieces. Repeat with remaining half. Place biscuits, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets; refrigerate for 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 2 weeks; thaw before baking.) Brush tops with remaining milk.
Topping (if using): Using fingertips, rub thyme with salt; sprinkle over biscuits.
To finish: Place biscuits, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets; bake in 400F (200 C) oven until golden, 15 to 20 minutes. Let cool completely on pans.
Makes 32 biscuits.
Nutritional facts Per biscuit: about
- Fibre 1 g
- Sodium 177 mg
- Sugars 2 g
- Protein 5 g
- Calories 160.0
- Total fat 10 g
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 13 g
- Iron 6.0
- Folate 12.0
- Calcium 8.0
- Vitamin A 8.0