Now that my blog is all new and spiffy, I have all kinds of plans for celebrating its new groovy look, and so stay tuned to this channel for some fun upcoming events! But I thought the best way to kick it off would be a good old bacon recipe. It just seemed like the right thing to do. And so, I bring you these bacon buttermilk biscuits.
Being married for a million years to a Southern man, I have eaten a biscuit or two. Along with grits and okra, they pretty much go with the territory. Not that I am complaining. At all. So, being the loving and obliging Northern wife that I am, I am always on the lookout for the next great biscuit recipe. So when I came across this particular one that involves both buttermilk and bacon, I pretty much knew I had hit the all-time biscuit jackpot.
Now, this one started out at Cooks Illustrated, so you KNOW it’s going to be good. I upped the amount of bacon (naturally), and I used a biscuit cutter to make mine nice and round, even though the original recipe says you can make these as drop biscuits (meaning you can just scoop out the biscuit batter in 1/4 cup scoops and drop them on your cookie sheets, and you definitely CAN do this if you want to). But I like my biscuits in nice round biscuit shapes, and so that’s the way I rolled with this one.
So there you go…the new and improved Framed Cooks has now been inaugurated with a bacon recipe, and all is now well with my world. Stay tuned for more celebratory events in the next few weeks!
Serves: 12 biscuitsIngredients
- 8 strips bacon, cut into ¼ inch squares
- 2 cups flour
- 1 teaspoon freshly ground black pepper
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 cup cold buttermilk
- 8 tablespoons melted and cooled butter, plus two more tablespoons melted butter to brush on top
- Adjust oven rack to middle position and heat oven to 475 degrees. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and cool to room temperature.
- Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl.
- Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just mixed.
- Turn batter out onto a clean floured surface - I used a Silpat for this part. Pat into a square that is about 1 inch high. Use a biscuit cutter to cut out round biscuit dough circles. If you don't have a biscuit cutter, a drinking glass that is about 2 inches wide will work just as well.
- Place onto parchment-lined rimmed baking sheet about 2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
- Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Recipe adapted from Cooks Illustrated