Sunday, November 24, 2013


yields 14-16 small shortcakes

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
4 slices extra crispy bacon- chopped (save about 1 slice worth for sprinkling)
1 cup whole milk

Tomato Salad
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
freshly ground black pepper
1/2 pound heirloom tomatoes, chopped

3 tablespoons heavy or whipping cream
4 ounces goat cheese, softened
extra bacon crumbles

To make the biscuits, preheat the oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

Stir in the bacon. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness, adding a little more flour if needed, and cut into 2-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the parchment-lined baking sheet, spacing 1-2 inches apart. Bake until they are golden brown on top, for about 15 minutes.

For the tomatoes: Add the chopped tomatoes to a medium-sized bowl along with the olive oil, lemon juice, salt and pepper. Toss to combine.

To make the whipped goat cheese, in a separate bowl use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.

To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with bacon. Eat right away or the biscuits will get soggy from tomato juice.

bacon recipe courtesy of: Audra Fullerton, The Baker Chick, August 9, 2013

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