Buttermilk Biscuits with Bacon, Cheddar and Chives
These melt-in-your-mouth, fragrant biscuits make a perfect breakfast or, served with a salad or a cup of soup, will make a complete meal for any time of the day. Full of protein from cheese, bacon, buttermilk and our Organic Edison flour, they are nevertheless light and delicate: a highly nourishing and enjoyable treat.
ADAPTED BY JERILYN BRUSSEAU FROM DAVID LEFEVRE, MB POST RESTAURANT
2½ cups (340g) Organic Edison flour
4¼ teaspoons (17g) baking powder
1¼ teaspoon (10g) baking soda
2 tablespoons (24g) granulated sugar
1 teaspoon (4g) sea salt
8 tablespoons (113g) cold unsalted butter, coarsely grated and placed in the freezer
1½ cups (170g) sharp cheddar, cut into ¼" pieces and kept chilled
1½ cups (170g) bacon, cooked until crisp, drained, chilled, and cut into ¼" pieces
1 cup (28g) chives, finely chopped
1 cup (226g) buttermilk
1 tablespoon (20g) clarified butter, for brushing the tops
Flaky sea salt, for sprinkling over the tops
- Place the oven rack in the middle of the oven. Preheat the oven to 375°F.
- In a mixing bowl, combine the flour, baking powder, baking soda, sugar, and sea salt.
- Add frozen butter to the dry ingredients and mix gently until evenly distributed.
- Add chilled cheddar cubes, bacon, and chives. Mix gently to combine.
- Pour cold buttermilk into the mixture and gently fold until the dough starts to form.
- Turn the dough out onto the lightly floured work surface.
- With a very light touch, knead until the dough comes together.
- Gently roll the dough to 1¼" thickness and transfer to a parchment-lined baking sheet.
- Cut the dough into twelve 2½" squares.
- Brush the tops of the biscuits with clarified butter and sprinkle with flaky sea salt (Fleur de Sel).
- Bake for 12-15 minutes until golden and cooked through.
- Cool slightly on the sheet. Serve warm or at room temperature.
If you want to make a double batch, for later use or to share with friends or neighbors, we recommend that you bake a single batch first, just to make sure you got it down. Then, proceed with a second (or double) batch.