Mile-High Bacon Cheese Biscuits

Mile�??high Bacon Cheese Biscuits image Author: Canadian Living Credits: Mile�??high Bacon Cheese Biscuits image

I know what you're thinking: Who brings biscuits to a potluck? One bite of Mile-High Bacon Cheese Biscuits, and the answer will be you! They combine easy-to-work-with dough and the layering technique of puff pastry. They're great at brunch with poached eggs, with soup or – my favourite – 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 makes for a hands-off experience, freeing you up to work on the rest of the biscuit.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 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
Topping (optional):
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon sea salt

Method

In large skillet, heat oil over mediumhigh 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 mediumhigh 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.

Makeahead: 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): In small bowl and using fingertips, rub thyme with salt; sprinkle over biscuits.

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 on pans on racks.

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

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mile-High Bacon Cheese Biscuits

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