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



Prep Time

40 minutes

Bake Time

12-15 minutes

Total Time

55 minutes

Yield

12 biscuits

Ingredients:

 

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



Instructions:

 

  1. Place the oven rack in the middle of the oven. Preheat the oven to 375°F.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, sugar, and sea salt.
  3. Add frozen butter to the dry ingredients and mix gently until evenly distributed.
  4. Add chilled cheddar cubes, bacon, and chives. Mix gently to combine.
  5. Pour cold buttermilk into the mixture and gently fold until the dough starts to form.
  6. Turn the dough out onto the lightly floured work surface.
  7. With a very light touch, knead until the dough comes together.
  8. Gently roll the dough to 1¼" thickness and transfer to a parchment-lined baking sheet.
  9. Cut the dough into twelve 2½" squares.
  10. Brush the tops of the biscuits with clarified butter and sprinkle with flaky sea salt (Fleur de Sel).
  11. Bake for 12-15 minutes until golden and cooked through.  
  12. Cool slightly on the sheet. Serve warm or at room temperature.

Baker's Notes:

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.




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