Skip to main content

Laminated Bacon Biscuits


We are of the mindset that everything is better than bacon. LOL. So, 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!

Comments

  1. You had me at laminated, but the bacon on bacon on bacon!! Wow!!! I might try this with croissants!

    ReplyDelete
  2. You used two of my favorite words...bacon and biscuits! YES!!!

    ReplyDelete
  3. Bacon does make everything better! These turned out beautifully

    ReplyDelete
  4. These look amazing- I love the bacon and that nice fold of the dough!

    ReplyDelete
  5. I love the look the folds make. I need to try this sometime.

    ReplyDelete
  6. What a pretty biscuit! Perfect to serve alongside so many dishes.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce