Sunday, March 10, 2013
I start Baking & Pastry this Friday & I am so excited! I have been having kitchen withdraws. I have just been thinking of recipes in my head.
Lately, I have been biscuit, scone & pie crazy! All I want to do is get my hands on some flour, butter & buttermilk! I just want to form dough, roll it out, cut it out & bake! I am salivating as I type.
Oh man, & the combinations of flavor possibilities are endless.
Well here is a recipe from Joy the Baker for
Brown Sugar Bacon Biscuits.
I want to make these ASAP.
For the Bacon:
6 slices of bacon
1 tablespoon brown sugar
coarse ground black pepper
For the Biscuits:
3 cups all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 to 1 teaspoon coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk
Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Don’t put the bacon on paper towels or they might stick. Allow and chop into medium chunks. Set aside.
Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside.
In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring to incorporate. Once batter is nearly incorporated, add bacon and mix in.
You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, Just make sure it comes together.
Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes
at 4:56 PM