We were going to make waffles Saturday morning. We’ve been craving them for a while, and we just found a raved-about recipe over on the King Arthur website. To our satisfaction, we had on hand all of the ingredients listed in the recipe.
We just lacked one important thing: a waffle iron.
Except Jason didn’t realize this at first – in fact, he was about to start mixing up the dry ingredients when it dawned on us: in a crazed effort to “simplify” several months back (mostly to make room for his new roommate), Jason had taken the waffle iron to Goodwill.
Jason was in shock – the kind of shock you experience when you discover that something has been stolen from you. Except nothing had been stolen.
After lamenting Jason’s apparently now regretted moment of charity, we went back to the drawing board. And after stumbling across a few new food blogs, we came across a recipe that immediately spoke to our taste buds.
Bacon & Cheddar Biscuits (adapted ever-so-slightly from thekitchn.com)
- 6 slices thick-cut bacon, diced
- 1 cup all purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup diced onions (original recipe calls for chives)
- 1 cup heavy cream (original recipe calls for buttermilk, which we didn’t have on hand)
First, preheat your oven to 450.
Ah, bacon. Every good breakfast recipe starts with bacon. In a large cast iron or stainless steel fry pay, cook the 6 slabs of bacon over medium-high heat until nice and crispy. Set the bacon aside on a paper towel and discard all but 1 tablespoon of the drippings. Don’t wash the fry pan – you’ll be using it again.
We just had to include another picture of the bacon. Isn’t bacon wonderful? Feel free to take a moment to just sit and consider the amazingness of bacon . . .
. . . okay, let’s move on. While the bacon is cooling, dump the two flours, the baking powder, the baking soda, the sugar, and the salt into a food processor (*if you don’t have a food processor, see below). Pulse a few times to mix the dry ingredients together well.
Cut the chilled butter into 3/4″ cubes and dump into the food processor. Pulse until you achieve the consistency of coarse meal. Dump the flour/butter mixture into a medium-sized mixing bowl.
*If you don’t have a food processor, just whisk the dry ingredients together in a mixing bowl and cut the chilled butter into the dry mix using a fork or pastry blender.
Now grate your cheese, dice your onion (or chives), and set aside one cup of heavy cream (or buttermilk).
Dice up that bacon and see if you can resist eating some of it.
Now add the cheese, bacon, and onion into the mixing bowl with the flour and butter.
Use a spoon or spatula to combine these ingredients well. Then add all of the cream at once. Stir the ingredients with a spatula until you have no dry flour remaining.
You’ll probably have to use your hand at the end to combine the last bit of flour, and as you do so, form the dough into a ball.
Place the dough ball onto a lightly-floured surface, and use your hand or a rolling pin to flatten the ball into a 3/4″ thick circle.
Use a biscuit cutter to cut out the biscuits; since you’re using a round cutter, you’ll have to ball up the excess scraps and reflatten a few times to use up all the dough.
Place the cut biscuits into the same pan used to fry the bacon (notice the pan has not been cleaned – that layer of grease serves as really tasty cooking spray). Now, remember that tablespoon of drippings you saved? Using a pastry or basting brush, paint the top of each biscuit with the reserved drippings. Mmmm.
Bake in your preheated oven for about 20 minutes, or until the tops are nice and browned.
The aroma that came out of the oven when we took these out was divine. All the smells of breakfast hit you at once. These biscuits are crispy on the outside, tender on the inside, and just full of flavor. Comfort food at it’s best.
We’ll definitely do these again – perhaps next time we’ll try them with buttermilk and serve them alongside waff . . . err . . . pancakes.