These little monsters are my slight adaptation of a recipe by Kim Laidlaw from her new Williams of Sonoma cookbook, Home Baked Comfort . To her original recipe I've added a sharper cheese and a bit more bacon, because in my mind it makes absolutely no sense not to. Kim refers to these as scones, but for me they rose and flaked beautifully, much more like little biscuits than scones, so that's what I'm calling them.
Whatever we call them doesn't much matter though, because after one bite you'll find these so addictive that you'll be scrambling to come up with your own name for them, something like…..
"Oh Sweet Jesus, Cheese and Bacon Crack-Bites"
You've been warned.
These are doubly dangerous for the simple fact that they are so small and cute you'll knock back two or three and consider them to be a relatively guilt-free pleasure. Next thing you know though you'll be curled up in the corner drooling into a Tupperware bin littered with crumbs that just moments before held a collection of 4-dozen of these bad boys.
You've been warned…..again!
We made these a few weeks ago to serve with a Sunday brunch and found them a perfect nibble along-side eggs and bacon. That said, they would be awesome as a cocktail party nosh as well, and would be a really easy dish to bring along to a gig where your asked to bring an hors d'oeuvre.
Cheers – Steve
Cheddar and Bacon Bite-Sized Biscuits
- 4 thick slices bacon
- 2 cups all-purpose flour, plus more for your work surface
- 2 teaspoons baking powder
- 1 cup grated Extra-Sharp Cheddar Cheese (I used Cabot)
- 1/4 cup freshly grated parmesan for topping
- pinch of kosher salt
- 4 turns of freshly ground pepper for your pepper mill
- 1/2 cup (1 stick) cold unsalted butter, cut into chunks
- 1 large egg
- 3/4 cup heavy cream
- Heat your oven to 400 with a rack set to the middle position. Line a large baking sheet with parchment paper.
- Stack the four pieces of bacon on a cutting board and slice them thinly across the grain unto slivers. Toss the bacon into a large skillet set over medium-high heat and cook until crisp. Transfer the bacon to a paper towel lined plate and reserve.
- In a processor, combine the flour, baking powder, cheddar cheese, salt and pepper. Pulse to combine. Add the cold butter and pulse until the butter is broken down into pea-sized pieces. In a small bowl, whisk together the eggs and cream, pour into the processor and pulse again just until the dough starts to come together and pull away from the sides of the hopper.
- Dump the dough out onto a well floured surface and spread into an even layer. Sprinkle the bacon on top, then fold and gently turn the dough 2-3 times until the bacon is well incorporated. Bring the dough together into a rough ball shape, then roll out to 1/2 inch thickness with a lightly floured rolling pin. Cut the biscuits using a 1 1/2 inch cutter for round ones, or if using a knife cut into 1 1/2" squares. After the first pass through the dough, gather and scraps and roll again, cut the rest of them and place them all on the prepared baking sheet. Sprinkle the biscuits with the parmesan and place them in the oven.
- Bake until golden, about 10-13 minutes, transfer to a rack to cool slightly before serving.