Tea Room Tales & Tidbits
Table of Contents
Bacon & Cheese Biscuits
These are sure to satisfy the hearty meat lover. For fun, change up the cheese with sharp cheddar, parmesan, or feta cheese. Other additions could include sliced olives (green or black), sun-dried tomatoes or pastrami.
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1/3 cup white sugar
- 1/3 cup baking powder (yes that is a lot!)
- 3/4 tsp baking soda
- 1 tsp salt
- 1/2 lb bacon, cooked crisp, crumbled
- 1/2 cup grated marble cheese
- 1 cup non-hydrogenated margarine (do not substitute)
- 1-1/2 cups buttermilk
- 3 large eggs
- In a large bowl fluff together dry ingredients with a fork.
- Cut in margarine until mixture resembles small peas.
- Place buttermilk and eggs into a big measuring cup or bowl and stir together with a fork being sure to break up egg yolks.
- Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Mix with a fork being sure to gradually pull dry ingredients into the centre until they form a lumpy ball.
- Dust a rolling pin and a clean, flat, dry surface with flour.
- Place the dough ball into the centre of the prepared work surface.
- Knead dough approximately four times until dough feels elastic. This recipe appears more smooth than the others. Overworking the dough will take away the fluffiness.
- Roll out dough to the length of space between the tip of your index finger and your first knuckle (3/4 inch).
- Cut out chosen shapes with a cookie cutter.
- Place on a cookie sheet with parchment paper. Bake at 375 F oven for 16 minutes.
- Cool on rack
Makes about 24 biscuits.
This recipe bakes light and rises high with a fluffy layered look.