Cheddar Bacon Drop Biscuits

bacon-cheddar-drop-biscuitsI will admit it…I love bread, probably a little too much. The problem is I don’t have the patience to actually make bread. Or the patience for most baking, really. So I’m constantly looking for quick breads and biscuits that I can make with pretty standard items. This has lead me to a love of drop biscuits. Tasty, airy, quick and addictive.

We have a basic drop biscuit recipe that’s a great breakfast side, but not too long ago I wanted a dinner biscuit and couldn’t get the Red Lobster cheddar bay biscuits out of my head. So I began searching recipes and playing around and eventually came up with these savory cheesy delights. This recipe is adapted from Two Peas and Their Pod.

bacon-cheddar-drop-biscuits-garlic bacon-cheddar-drop-biscuits-baconWhat makes these for me is the thick bacon and chunks of garlic. Each bite tastes like the ultimate comfort food. Salty, savory goodness.

bacon-cheddar-drop-biscuits-butter bacon-cheddar-drop-biscuits-cheese bacon-cheddar-drop-biscuits-panOne of the big keys to getting these biscuits right is the cold butter. The butter will melt while cooking and leave buttery pockets throughout each biscuit.  NOMMMMMM! Add in the gooeyness of the cheese… all …that …cheese. For the best result, used shredded and cubed cheese. It’ll be cheesy throughout, but you’ll also get nice chunks of cheddar as well, which makes them even better the next day.

These drop biscuits are so simple and wildly delicious that they’ll become a staple at the dinner table after the first batch.

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Cheddar Bacon Drop BiscuotsCheddar Bacon Drop Biscuots by Whiskey Beard

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 7-8

Ingredients:1 1/2 cup flour1 tsp baking powder1 tsp sugar1/4 tsp baking soda6 cloves garlic, chopped3 strips extra thick bacon4 tbsp cold butter, cubed3/4 cup sour cream1/2 cup cheese, cubed and/or shredded2 tbsp water2 tbsp olive oilpinch of salt
Instructions:
Preaheat oven to 450 degrees. Cook bacon strips till crispy and crumbly, being careful not to burn them. When done, remove to paper towel to dry. Reserve 1 tbsp of the bacon fat. Combine flour, baking soda, baking powder, sugar and salt in large bowl. Add cold butter cubes and using fingertips combine with dry mixture until clumpy. Chop bacon and garlic into large chunks and add to mixture, then add cheese. Add sour cream and mix well. Slowly add water until mix becomes sticky ball. The ball should stick to its self and be a tad hard to separate. Using your hands coat baking sheet with olive oil. Now use oily fingers to separate your dough into 7-8 biscuits and place on sheet. Drizzle each with reserved bacon fat. Cook for 12-15 minutes. When done, remove from sheet and serve hot.

The post Cheddar Bacon Drop Biscuits appeared first on Whiskey Bacon.

Originally posted 2014-02-24 18:38:43. Republished by Blog Post Promoter

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Originally posted 2010-06-01 07:57:00. Republished by Blog Post Promoter

Review: Marlow & Sons

Brunch at Marlow & Sons on Broadway and Berry in South Williamsburg.Home-made biscuits with bacon egg & cheese:

Originally posted 2010-04-26 15:30:00. Republished by Blog Post Promoter

3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits

For the biscuits:?
6 slices bacon?
3 tablespoons of Grade A maple syrup?
3 cups all-purpose flour?
4 teaspoons baking powder?
1 teaspoon baking soda?
3 tablespoons sugar?
1 pinch Kosher salt?
1 1/2 sticks unsalted butter, cut into small cubes, chilled?
1 cup buttermilk?
1 1/2 cups shredded cheddar cheese?
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened?
3 tablespoons grade A maple syrup?
pinch of kosher salt

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 recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

Originally posted 2013-07-26 01:05:00. Republished by Blog Post Promoter

Better with Bacon – Tomato Bacon Cups

Here’s one I haven’t seen before and it is incredibly easy!!

photo via Matt McKeon, Times Daily

Tomato Bacon Cups!

Not only do I have the recipe for you, but there’s VIDEO too…so there is NO REASON for you not to try this recipe yourself.

Tomato Bacon Cups

Ingredients:

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits (As always, replace “bacon bits” with actual bacon you make then chop…)
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions:

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside.
Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 degrees for 8 to 10 minutes or until golden brown.
Serve warm.

Yield: 2 1/2 dozen

via the “TimesDaily“ in Alabama.

Originally posted 2010-02-03 13:16:45.

Related Stories:January 18, 2010 Better with Bacon – Maple Bacon BiscuitsMarch 11, 2013 Better with Bacon…Bacon Tomato Basil Tarts


2954. STEAMED BACON BUNS with HOISIN

makes four servings?

1/2 pound thick-cut smoky bacon, cut into 2-inch pieces?
sixteen 1/8-inch-thick coins peeled fresh ginger?
1 cup low-sodium chicken broth?
1/4 cup mirin?
1/4 cup unseasoned rice vinegar?
2 tablespoons sugar?
1 tablespoon soy sauce?
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving?

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.?

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.

bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!