3972. SAVOURY CHEDDAR, ONION and BACON FINGERS

Makes: 12 finger biscuits


2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/3 cup butter
1 1/2 cups grated cheddar cheese
1/2 cup finely chopped onion
4 slices of cooked bacon, chopped
2/3 cups milk

Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in large mixing bowl.

Cut in butter with pastry blender or two knives until mixture resembles coarse meal.

Stir in cheese, onion and bacon, mixing well.

Add milk all at once to dry ingredients stirring with a fork to make a soft dough.

Turn out onto floured surface and knead 8 to 10 times.

Roll out to an 8" (20 cm) square. Cut in half crosswise, then cut each half into 6 finger-shaped biscuits.

Transfer to prepared baking sheet.

Bake in preheated oven for 10 to 15 minutes or until light golden.

Serve warm.


bacon recipe source: Robin Hood Flour, Smucker Foods of Canada Corp., Consumer Services Department, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

3488. CHICKEN POTPIE topped with BACON CHEDDAR BISCUITS

serves 6-8 servings 

 

 

2 chicken quarters

4 tablespoons butter

1/2 cup chopped onion

2 garlic cloves, minced

4 tablespoons flour

1 cup carrots, peeled and cut into pieces

16 ounces chicken stock

1 cup potatoes, peeled and cut into cubes

1/2 cup peas

2 tablespoons heavy whipping cream or milk

Salt and pepper, to taste

 

Biscuits

1/4 cup butter, cut into tablespoons

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

2 tablespoons bacon, cooked and crumbled

1 tablespoon fresh chives, chopped

1/2 cup heavy whipping cream

For the pot pie: Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.

 

Preheat oven to 425F degrees. Have a casserole dish ready.

 

In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.

 

Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

 

For the biscuits: While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).

 

When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), January 20, 2013

3121. HEIRLOOM TOMATO BACON SHORTCAKES with WHIPPED GOAT CHEESE

yields 14-16 small shortcakes


Biscuits
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

Toppings
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

3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits


For the biscuits: 
6 slices bacon 
3 tablespoons of Grade A maple syrup 
3 cups all-purpose flour 
4 teaspoons baking powder 
1 teaspoon baking soda 
3 tablespoons sugar 
1 pinch Kosher salt 
1 1/2 sticks unsalted butter, cut into small cubes, chilled 
1 cup buttermilk 
1 1/2 cups shredded cheddar cheese 
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened 
3 tablespoons grade A maple syrup 
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.


bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

1818. SWEET POTATO-BACON BISCUITS

yields ten servings


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.


bacon recipe courtesy of: Emeril Lagasse, "Emeril's Thanksgiving with Our Troops," Emeril Live, 2003

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009