Brown Sugar Bacon Biscuits

4 years ago

**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
hey everyone so i found this recipe and its great. The recipe contains :
Brown Sugar Bacon Biscuits (Joy the Baker)
For the Bacon:
6 slices bacon
1 TBSP brown sugar
black pepper

For the Biscuits:
3 cups flour
2 TBSP brown sugar
2 TBSP granulated sugar
3 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp pepper
3/4 cup unsalted butter, cut into small cubes and frozen
1 large egg
3/4 cup buttermilk

Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer.
Sprinkle with brown sugar and black pepper.
Bake until crisp and cooked through, about 13 to 15 minutes.
Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Dont put the bacon on paper towels or they might stick.
Allow to cool until youre able to handle the slices and chop into medium chunks. Set aside.
Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside.
In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper.
Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal.
In another bowl, combine egg and buttermilk and beat lightly with a fork.
Add the milk/egg to the flour mixture all at once, stirring to incorporate.
Once batter is nearly incorporated, add bacon and just barely mix in.
Dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Dont overwork the dough and melt the butter, just make sure it comes together.
Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps.
Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes.
Serve biscuits warm with jam or a fried egg.
I love these biscuits the day they are made. They can be kept in the fridge and will last for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.

Herbed Biscuits
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Ingredients:1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) ( oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones
3 TBSP finely chopped herbs of choice (I used 3 tsp of dried herbs, in a combination of thyme, oregano, basil, and parsley)
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

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