Light, flaky bacon and cheesy biscuits!
Makes 6 biscuits
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup shredded Cheddar cheese
1/3 cup cooked and crumbled Hermann Wurst Haus Grand Champion Hickory Smoked Bacon (about 4 slices)
1 ½ cup heavy cream
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Stir in the cheese and bacon until evenly distributed and coated with flour. Stir in the cream until the dough is just moistened, about 30 seconds. Do not over mix.
In a large bowl, whisk together the flour, baking powder, and salt. Stir in the cheese and bacon until evenly distributed and coated with flour. Stir in the cream until the dough is just moistened, about 30 seconds. Do not over mix.
Turn the dough onto a lightly floured surface and gently knead until it is just smooth, about 30 seconds. Pat the dough into a rectangle, 1-inch thick. Cut the dough with a biscuit cutter into 3-inch rounds, or use a knife to cut it into 3-inch squares. Place the biscuits on the prepared baking sheet, 2 inches apart.
Bake for 15-18 minutes until golden brown.
Before putting the biscuits in the oven, brush with a little melted Clarified Bacon Fat.