You have probably seen these elsewhere, but they are sooo good, they are worth mentioning again. These delicious biscuits where in a recent issue of Bon Appetit and all I could think of when I read the recipe was “bacon + cheese + biscuit = BINGO”. They are a relatively easy biscuit to make, however I did make a few minor modifications such as using Extra Sharp White Cheddar Cheese to avoid ending up with the orange biscuit as seen in the magazine. In a pinch you can substitute green onions for the chives, but otherwise definitely use the chives. Bon Appetit also suggests brushing the cooked biscuits with melted butter, but I felt this was unnecessary and detracted from the crispy exterior so I have removed that step in my version.
They make wonderful ham and cheese sandwiches as shown and are fabulous with some good butter and honey, or just enjoy plain. These biscuits are best eaten the same day, but can also be stored overnight in a airtight container. Reheat in a 350 degree oven for 5 -7 minutes to return them to their warm, crispy addictive fresh from the oven goodness.
Bacon Cheddar Chive Biscuits
adapted from Bon Appetit – February 2010
- 6 thick-cut pepper bacon slices – diced
- 3 3/4 cups bread flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into cubes
- 2 1/2 cups (packed) coarsely grated Extra Sharp White Cheddar Cheese (such as Dietz & Watson) – approx. 12 ounces
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain and set aside.
Combine flour, baking powder, baking soda, and salt in bowl, mix with pastry cutter. Add butter cubes. Continue mixing with pastry cutter until coarse meal forms (butter should be about the size of small peas) .Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using muffin scoop or ice cream scoop, drop batter for each biscuit onto prepared baking sheets, spacing batter mounds about 2 inches apart. I like to use approximately 1/3 cup batter per biscuit. These can be made larger or smaller to suit your tastes.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Let cool 10 minutes. Serve biscuits warm or at room temperature.