Bacon and Cheddar Biscuits
Serve these savory biscuits instead of toast alongside your next omelet.
INGREDIENTS | YIELDS 8–10 BISCUITS
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon plus 1 pinch kosher salt
- 6 tablespoons (¾ stick) unsalted butter, cold
- 3 strips crisp, cooked bacon, crumbled
- 1 cup Cheddar cheese, grated
- 1 cup cold milk
- 1 egg
- 1 tablespoon water
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Line a baking sheet with parchment. In a large bowl, sift together cake flour, baking powder, sugar, and 1 teaspoon salt. Cut in butter until mixture resembles coarse meal, then add bacon and cheese.
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Make a well in the center of the flour mixture, and pour in milk. Using a fork, blend the flour and milk until the dough just comes together.
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Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1″ thickness. Cut into circles using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
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Mix egg with a pinch of salt and 1 tablespoon water. Brush lightly onto biscuits, then bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.
