Monday, September 17, 2018

Laminated Bacon Biscuits


When I was brainstorming with the boys about our own little BaconFest, they decided that we should have a bacon biscuit bar. You know: bacon biscuits + bacon gravy, bacon biscuits + bacon jam, and bacon biscuits sliders. I could feel my cholesterol climbing while menu planning! But I also knew that the bar would be a hit with our guests.


Ingredients makes about fifteen 2" square biscuits
  • 1/4 C organic granulated sugar
  • 3 T warm water
  • 2 t (1 envelope) active dry yeast
  • 5 C all-purpose flour
  • 2 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 C butter, cold and cubed
  • 2 C whole plain buttermilk (you can use yogurt, instead)
  • 1/2 C butter, cold
  • light oil for greasing the bowl (I used canola)
  • candied bacon strips, coarsely chopped 

Procedure
In a small mixing bowl, stir together sugar, 3 T warm water, and yeast. Let stand until mixture is bloomed and foamy, approximately 5 minutes.

In a medium mixing bowl, whisk together flour, salt, baking soda, and baking powder. Using your hands or a pastry blender, cut in cold, cubed butter until mixture is crumbly. Add yeast mixture and buttermilk, stirring until dry ingredients are just moistened.

Knead by hand a few times until dough comes together. Oil a large mixing bowl and place dough in bowl, turning so that it's completely covered in oil. Cover with a clean dish towel and let rise in a warm spot until raised and puffy, approximately 90 minutes to 2 hours.

While the dough rises, pound the 1/2 C butter into a rectangle and wrap in parchment paper.

Preheat oven to 400°F. Line baking sheet with parchment paper or a silicone baking mat.
  

Turn out dough onto a lightly floured piece of parchment. Gently roll dough into an 18x12-inch rectangle. Unwrap butter and place in center of dough.  Add crumbled bacon. Fold dough into thirds, like a letter.


Roll dough to 1-1/2" thick. Rotate dough 90 degrees, and fold dough again into thirds, like a letter. 



Roll dough to a rectangle at 1-1/2" thickness, again. 


Cut dough into squares and gently separate the biscuits. Transfer to prepared sheet.
 

 Bake until golden brown, approximately 15 to 20 minutes. Let cool on pan for 5 minutes.


Serve warm with an array of toppings. As the boys wanted, we served these with bacon gravy, bacon jam, and even a beef slider topped with more crisped bacon. Here's the bacon trifecta - everything on one laminated bacon biscuit!

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