Over the Thanksgiving holiday I was really happy because my son and daughter who live out of state, and my daughter-in-law, and my two grandkids were all in town together for the first time in many years. Last Saturday they called up and announced they were coming over for dinner. I guess when it’s your Mom, you can do that. So I gave them the choice of leftover turkey dinner or My Mom’s Goulash. To a man, they voted for goulash. They had been eating turkey leftovers for two days already where they were staying. So I made a big pot of goulash, and to accompany it, these Cheddar & Bacon Biscuits. During dinner I heard a few Oh Yums and Pass Me the Biscuits. Mom’s know what their kids will like. We’ve had a lot of practice.
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
- 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)
- Cook bacon until crisp and brown. Drain on paper towels, then coarsely chop. Reserve.
- In a large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
- Add butter slices to flour in 3 batches, turning flour over to coat each batch before adding next slices.
- With a pastry cutter or two knives, cut butter into flour until it is the texture of coarse meal.
- Add cheddar cheese, chives and chopped bacon and toss to blend.
- Add buttermilk gradually, stirring to moisten evenly. You may need to use hands to finish incorporating flour completely and distribute cheese evenly.
- Using hands, form dough into patties about 3 ½ inches across and 1 inch high. Place on parchment on sheet pan. Leave about 2 inches between biscuits. I got 8 biscuits on my pan. They puff up a lot.
- Bake biscuits 18 to 20 minutes, until golden and pick comes out clean. Remove to cooling rack. Continue with remaining biscuit dough.
- Serve warm or room temperature with butter or honey.