Bacon Chive Cheddar Biscuits With Whipped Maple Butter Recipe 455

BACON, CHEDDAR AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
• Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
• Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
• Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

MAPLE BACON CHEDDAR BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter. Serve biscuits warm, brushed with the maple-butter mixture.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CHEDDAR, BACON, AND FRESH CHIVE BISCUITS

Steps:

• Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
• Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
• Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
• Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

BACON, CHIVE & CHEDDAR BISCUITS (WITH WHIPPED MAPLE BUTTER) RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside. In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together. Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown. Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

BACON & CHEDDAR BISCUITS WITH MAPLE CHIPOTLE BUTTER RECIPE - (4.6/5)

Steps:

• To make the butter: In a mixer, whip the butter until creamy. Add the maple syrup and chipotle chili and whip until blended. Taste, and adjust the maple syrup to chili ratio to your liking. We like just enough chipotle powder where you taste a subtle heat in the back of your throat, but we don't want to breathe fire! TIP: You can spread the butter into a strip of plastic write then roll into a log, then chill. You can slice what you want, or even freeze it for later. For the biscuits: Preheat the oven to 425°. Slice the bacon into thin "lardons" and cook until just crispy. Remove with a slotted spoon onto a paper towel and cool. Once cool, chop into small pieces. Shred the cheese and set aside. Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas. TIP: I prefer to use frozen butter (or chilled) and to grate the butter. This make blending the butter into the flour, very easy to do. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. NOTE: Don't knead the dough, just fold it over on itself to create tender layers. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. If you've used a round cutter, pat the scraps together, and cut additional biscuits. 8) Place the biscuits on an ungreased baking sheet (I place mine on parchment paper), leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan. 9) Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown. 10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through. Yield: about 1 dozen 2" biscuits.