Butter My Biscuits

One of my (many) dreams in life is to live on a farm. Preferably about 30 minutes outside a big city (San Francisco) with easy access to a small downtown (obviously with cute restaurants and good food) and freeways, but with enough room to host my brood of chickens, geese, herd of baby goats, swarm of bees and all my puppies. I also want to grow my own fruits and veggies, and have beds of beautiful flowers that I can cut for dinner table centerpieces. I want to host my friends and family on our farm, for weekend picnics under the orchard or a small intimate dinner amidst the vines. By day I’ll don my pencil skirt and button-up blouse, but on weekends – you’ll see me in my wide-brimmed sun hat and garden galloshes. I essentially want to be Martha Stewart.


Cheddar Bacon Biscuits
Source: Adapted from Williams-Sonoma

6 slices of bacon, small diced then fried until crisp then crumbled
2 c all-purpose flour
1 tbs baking powder
1 tsp kosher salt
2 tsp sugar
3/4 tsp freshly ground pepper
1 stick (8 oz) cold unsalted butter, cut into 8 pieces
3/4 cup shredded sharp cheddar cheese
2 sprigs of green onion, thinly sliced
3/4 cup plus 2 Tbs. buttermilk

Preheat an oven to 425°F.
In a food processor, throw in the flour, baking powder, salt, sugar, pepper and butter. Pulse until small crumbs form. Add the cheese and half the bacon, and continue to pulse the food processor to mix thoroughly. Add 3/4 cups of buttermilk and 1 tablespoon of reserved bacon fat, and pulse just until the dough comes together. The dough will be very wet and sticky.
Using a 3 oz ice cream scoop or a large tablespoon, scoop out 12 biscuits and drop right onto a greased parchment-lined baking sheet. Brush the top of each biscuit with the remaining 2 tablespoons of buttermilk.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 15-20 minutes. Serve warm.

Biscuit Split

Cheddar Bacon Gravy
Source: Food

Remaining bacon crumbles from above
2 tbs bacon fat from above
2 tbs all-purpose flour
2 c milk
1/4 c shredded sharp cheddar cheese
salt and pepper, to taste
1 sprig of green onion, thinly sliced

In the same pan you used to fry the bacon, discard (or use in the biscuit recipe above) all but 2 tbs of the bacon fat. Once hot, add the all purpose flour and whisk vigorously to dissolve the flour, but without burning it. It should resemble a viscous white fluid. Add the milk, and continue to whisk. Let the gravy simmer and thicken for 10 minutes or so, continuing to whisk so the bottom of the pot does not burn. Once thickened, add the cheddar, and season with salt and pepper to taste. Continue to simmer and whisk until the cheese is all melted and incorporated into the gravy. Remove gravy from heat and add the spring onion. Serve with biscuits.

Biscuit Gravy

Biscuit Open

We have made these biscuits 3 times in the last 3 weeks – and they disappear in a heartbeat. My arteries are probably hating me right now, but my love handles are enjoying every buttery, bacony bite. Because the ingredients in both the gravy and biscuit are similar, this is a match made in heaven. I dare say, it takes the spot of peanut butter and jelly. Yum. In my dream world, I would serve these biscuits during those aforementioned weekend brunches or picnics under the orchard, on a long, rustic, wooden table with aged benches. The biscuits would be wrapped in a red and white checkered kitchen linen, then placed in a cute little wicker basket. To serve, I would unceremoniously place one on a white vintage plate, then generously douse it with cheddar bacon gravy. We would all eat in silence – only the occasional oohs or aahhhs would escape from our mouths. And after, we would wash it all down with refreshing mimosas and nap late until the afternoon.


This entry was posted in Appetizers, Baked Goods, Entrées, Recipes and tagged , , , , , . Bookmark the permalink.

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