I recently subscribed to Bon Appetit Magazine so I could drool over all of the beautiful food and hopefully get some great new recipes. I definitely do a lot of drooling, but so far haven’t gotten around to trying many of the recipes, although I’m not sure why. I’m developing quite the stack of magazines, all dog eared, just waiting for me. When I got this month’s issue and started browsing through it, I saw a full page photo of Cheddar, Bacon, and Chive Biscuits and I knew that I had my make them. Immediately.
I’m a huge biscuit fan and I make them fairly often. One of my favorite breakfast meals is biscuits and gravy, it just doesn’t get much better than that for me. I’ve used several biscuit recipes over the years and I think that this particular recipe will be one that I’ll go back to often. These biscuits were very scrumptious and seriously, how could they not be? Cheddar! Bacon! Chives!
We had these biscuits for breakfast with some fried eggs, but they were also excellent as part of a sandwich, and I can see them pairing very well with a dish of seafood pasta.
Cheddar, Bacon, and Chive Biscuits
From Bon Appetit, February 2010
Makes 15 biscuits
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup chilled unsalted butter, cut into cubes
2 1/2 cups (packed) grated sharp cheddar cheese
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Cook bacon in a large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain and then crumble.
In a food processor, combine the flour, baking soda, baking powder and salt. Add the butter cubes and pulse until a course meal forms, about 30 seconds. Transfer mixture to a large bowl and add cheddar, bacon, and chives. Gradually add the buttermilk, stirring to moisten evenly (batter will feel sticky).
Drop generous scoopfuls (I used an ice cream scoop) of batter onto the prepared baking sheet, leaving a few inches of space in between.
Bake biscuits until golden, about 18 minutes. Brush biscuits lightly with melted butter and let cool 10 minutes.
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