Cheddar & Bacon Biscuits

Cheddar & Bacon Biscuits

2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
4 ounces extra sharp cheddar (shredded or finely diced)
1/4 cup cooked and crumbled bacon
2 tablespoons green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk

 

Preheat oven to 400 degrees and prepare a muffin pan by greasing each well. (Alternately, you can line the muffin pan with paper liners.) Set aside.

Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.

Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.

Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.

 

 

Blueberry Scones

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )


In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.

Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.

Bake 15-20 minutes at 350degrees or until scones are a light golden brown on top. 

* I baked them a little longer than posted above.  It depends on how thick they are.