Four words: Fresh Cherry Cheesecake Dip. The key word here is “fresh,” because you’ve probably seen dozens upon dozens of cherry cheesecake dips floating around the…
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I almost named these Bacon Fat Biscuits, but I feared a call from the FDA.
I used buttermilk bacon fat to bind the dough and then brushed the tops with melted butter bacon fat to get a golden brown shine. And my guess is that if you’ve made it this far through the post, then we’re going to get along just fine.
There really is nothing more to say than you need to make a mad dash to your local grocery store to round up the ingredients for these Bacon-Cheddar Biscuits because they are all sorts of right. Bacon, bacon fat, cheddar and scallions. What’s not to love? My brother and I sliced the warm biscuits in half and slathered them with our favorite Sarabeth’s Strawberry Raspberry Preserves.
- YIELD: 10-12 biscuits
- 2 cups all-purpose unbleached flour, plus additional for rolling out dough
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 4 Tablespoons (½ stick) unsalted butter, cold and cubed
- 1 cup coarsely grated cheddar cheese
- 1/3 cup chopped scallion, green parts only
- 1/2 pound bacon, cooked, cooled and crumbled
- Reserved bacon drippings, cooled (at least 1/4 cup)
- 3/4 cup heavy cream
Preheat the oven to 425ºF and line two sheet trays with Silpat or parchment paper.
Whisk together 2 cups flour with the salt, baking powder and sugar.
Add the cubed butter then use your fingers to work it into the flour mixture. Roll it between your fingers, keeping the butter coated in flour at all times (so it won't melt). The result should be a very crumbly flour texture with butter evenly distributed throughout.
Mix in the cheese, scallions and crumbled bacon.
Add ¾ cup heavy cream plus 2 tablespoons reserved bacon drippings then use your hands to work the dough together. Make sure to scrape the bottom of the bowl, and if the dough is not sticking together, add additional heavy cream or bacon fat until it is cohesive but still shaggy.
Transfer the dough to a well-floured surface and form it into a disk shape.
Use a rolling pin to roll out the dough to ¾" thickness.
Use a round cookie cutter to cut out biscuits. Scraps can be re-rolled until all the dough has been used.
Transfer the biscuits to the lined sheet trays and brush the tops with reserved bacon drippings.
Bake the biscuits for 20 to 22 minutes, rotating half-way through, until golden brown and fully cooked.
Transfer the biscuits to a cooling rack then enjoy them warm or at room temperature.
Recipe adapted from King Arthur Flour.
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