Bacon Cheddar Biscuits

I have an embarrassing habit to admit: I try to put bacon in as many things I cook as possible. I’m lucky enough to have access to some amazing bacon from Truck Patch Farms at the weekly farmers’ market a block from me, but sometimes a slice of bacon doesn’t quite fit in a dish – that’s when I use my saved bacon drippings. I’ve heard bacon fat referred to as “white gold,” and I can’t help but think of the term every time I open my personal stores. It actually has less saturated fat and less cholesterol than butter, and it’s a great way to add some salty smoky flavor when sauteing veggies. In these biscuits, bacon fat not only adds delicious flavor, but also helps to achieve a great flaky texture. The flavors here are completed with some cheddar (the sharper, the better, in my opinion) and freshly-ground black pepper brushed on top. If you’re like me and love savory-sweet combinations, these biscuits are fabulous with pretty much any sort of preserves or jam.

Bacon Cheddar Biscuits (adapted from Sophistimom)
Yield: 9 biscuits

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 4 Tbsp cold bacon fat*
• 4 Tbsp cold butter, cut into pieces
• 1 cup buttermilk**
• 1/4 cup shredded cheddar cheese
• 2 Tbsp whole milk or cream
• 1/2 tsp freshly ground black pepper

*This can be obtained from cooking 3 – 4 pieces bacon; if you don’t save your bacon fat like me, either treat yourself to a few pieces of bacon or crumble the pieces and stir into the batter when adding the cheese.
**To substitute, put 1 Tbsp white vinegar in a liquid measuring cup, then fill up to 1 cup with milk; let sit for 5 – 10 minutes, then stir before using.

Method:

1. Preheat oven to 425 degrees.
2. In a large bowl, mix together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt.
3. Add 4 Tbsp cold bacon fat and 4 Tbsp cold butter, cut into pieces to the flour mixture, and combine using a pastry cutter, two knives, or your hands, until the mixture resembles coarse meal.
4. Add 1 cup buttermilk and 1/4 cup shredded cheddar cheese, and mix until just combined.
5. Turn the dough out until a well-floured surface, and knead two or three times to pull together. Pat out into a 12-inch square, and cut into 9 squares using a sharp knife, then transfer the biscuits to a baking sheet lined with parchment paper or a silpat.
6. In a small bowl, combine 2 Tbsp whole milk or cream with 1/2 tsp freshly ground black pepper, then brush the mixture on top of each biscuit.
7. Bake for 18 – 20 minutes or until biscuits are puffed and the bottoms are golden brown.