I LOVE LEFTOVERS! All I have to do is heat them up and eat. No cooking. No waiting. It’s like telling your replicator what you want and **zing** there it is. Come to think of it, we now have 3-D photocopiers that are making guns, lamps and airplane parts. Is a food replicator far behind? Its little ink jets will be filled with protein, fats, carbohydrates, water and a mix of vitamins and minerals. Just like on StarTrek. I can hardly wait! My first command will be Lobster with Drawn Butter. Ok, Lynne, back to reality….
I made these Cheddar & Bacon Biscuits for dinner guests last Thanksgiving and they were great for making sandwiches with all of my leftover turkey. These biscuits are perfect for the job because they are made with bread flour and do not crumble. The gluten in the flour makes the crumb strong and pliable, but still soft and pillowy. Since turkey is sort of dry, the mayonnaise and tomato add juicyness and the bacon a crunchy salty smoky note. Along with the cheddar in the biscuit, this is about as tasty as a sandwich can get. And it uses up your leftovers. Yea!
Cheddar & Bacon Biscuits
Makes 20 biscuits
6 thick-cut bacon slices
3 ¾ cups bread flour
1 ½ tablespoons baking powder
1 ½ teaspoons baking soda
1 ¼ teaspoons kosher salt
½ cup (1 stick) unsalted butter, cut into 1/8-inch slices
2 ½ cups (packed) coarsely grated sharp cheddar cheese (12 ounces)
1/3 cup chopped fresh chives
1 ¾ cups buttermilk
1. Preheat oven to 425 degrees F. Place oven rack in center of oven. Line sheet pan with parchment paper and place in second sheet pan. (double pan)
2. Cook bacon until crisp and brown. Drain on paper towels, than coarsely chop. Reserve.
3. In a large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
4. Add butter slices to flour in 3 batches, turning flour over to coat each batch before adding next slices.