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

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

Hot Chocolate Agasajo-Style {Spice It Up!}

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P