Bacon Rosemary And Black Pepper Biscuits Recipes

ROSEMARY, BACON, AND TOMATO FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
• Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
• Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
• Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
• Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

BLACK PEPPER AND BACON DROP BISCUITS

Steps:

• Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.

ROSEMARY-BLACK PEPPER CHEDDAR BISCUITS WITH BACON GRAVY AND TOMA

Steps:

• Preheat oven to 450*.
• Stir together flour, baking powder, baking soda, salt and pepper. Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form. Stir in herbs and cheese.
• Whisk together buttermilk and egg and add to flour. Gently stir with a fork until just combined. Don't over mix or you'll end up with hard biscuits.
• Turn dough out onto a floured work surface. Pat down gently to a 1/2 inch thick circle or square. Using a floured biscuit cutter, press down and cut out biscuits. ( Do not twist cutter to remove the biscuits. My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it. Just straight down, and straight up with the cutter.) You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones. I usually just kind of pat the scraps into little biscuit shapes. I get 8-10 out of this recipe total.
• Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
• Meanwhile, fry bacon over medium heat until just crispy. Remove from skillet and place on a paper towel. Reserve the drippings in the pan.
• Add flour to the bacon grease and whisk til smooth. Cook for a minute or so to get rid of the raw flour taste. Do not burn the flour though --
• Add milk all at once, whisking like crazy the whole time. Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken. Add salt and pepper to taste.
• Cut open your biscuit and top each with a thick slice of tomato. Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy. Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired. Enjoy!

BACON, ROSEMARY AND BLACK PEPPER BISCUITS

Steps:

• Heat oven to 450ºF.
• Combine first 4 ingredients in large bowl. Stir in bacon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture forms soft dough.
• Place dough on lightly floured surface; knead 20 times or until smooth and no longer sticky.
• Roll out dough to 1/2-inch thickness. Cut into 16 rounds with 2-inch cookie cutter, re-rolling scraps as necessary. Place, 2 inches apart, on baking sheet.
• Bake 10 min. or until golden brown.