Skip to main content

Aged Gouda-Bacon Biscuits

By
A local restaurant makes amazing bacon-cheddar biscuits. They are so amazing that one date night Jake and I skipped dessert and just ordered another batch of biscuits. I've had them on my list to make. So, one morning last weekend, I made a batch of bacon biscuits with some aged gouda that I had in the fridge. Delish.


Ingredients
  • 10 slices smoked bacon
  • 3 C flour
  • 1 1/2 t baking powder
  • 3/4 t baking soda
  • 1 1/2 C organic heavy cream
  • 1/2 C aged gouda, shredded

Procedure
Cook bacon in the oven - or however you wish - reserve bacon grease. Drain cooked strips on paper towels, then chop.

Preheat the oven to 400° F. Place all of the ingredients together in a large mixing bowl.


Use a wooden spoon to beat the ingredients until it comes together into a cohesive dough. Turn out onto a parchment-lined work space and knead gently until smooth.


Roll out the dough to about 1/2" thick. Cut into circles; I used a measuring cup. Lay biscuits on a parchment-lined baking sheet.


Bake the biscuits for 22 to 24 minutes - until golden. Let cool slightly on a wire rack and serve with apple butter, pumpkin butter, or - as I did - roasted acorn squash butter.

Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more