I do love a great biscuit recipe, you can tell by the amount of different biscuit recipes I have posted here on this blog. Each recipe having its own variation. This is a prized recipe I have been after for quiet a long time. I am so excited to be able to share it with you. This recipe was given in a bakery portions so, I had to cut down for the home use. These biscuits are light fluffy oh so buttery, with a nice tart buttermilk flavor. Then you have the bacon, cheddar cheese and chives oh my they are simply dee-lish!
I made the FULL bakery portion recipe for us here at Angie’s house. I divide the recipe into thirds, making one batch to enjoy that day, then freezing the other two portions for future use. I make the full dough batch, rolling them out completely, brush with buttermilk, sprinkle with salt and pepper, freeze on baking sheets. Once the biscuits are frozen, I will remove them and place in zip lock baggies for use at a later date. Some times I make them in a square shape, sometimes round and sometimes I even make them like large scones, triangle shape. I even add other flavors to them. Come on back to see how I change them up….Blue Cheese and ……..guess what ??
Biscuit Recipe
3 cups of all purpose flour
14 tablespoons unsalted butter
1 tablespoon sugar
1 tablespoon + 1 1/2 teaspoon baking powder
1/2 teaspoon cream tartar
3/4 teaspoon salt
1/2 cup finely chopped cooked bacon
1 cup grated cheddar cheese
1/4 cup chopped fresh chives
1 cup buttermilk + additional for brushing tops
1 large egg
salt and pepper
Grate butter and cheese into a zip baggy place in freezer until ready to use.
Mix all dry ingredients together in a large mixing bowl. Sift and mix well together.
Add cheese, to flour mix well with a whisk, add chives mix well, add bacon mix well, add frozen butter mix well. Once all the additions have been added to the flour and coated well. Whisk the buttermilk and eggs together until incorporated. Add the buttermilk mixture into the dry ingredients and bring together with a wooden spoon as much as possible, finish by hand until dough forms. Turn out on a floured surface and cut into desired size or shape.
Bake on a half baking sheet lined with parchment paper.
Brush tops with additional buttermilk and sprinkle with fresh ground pepper and salt.
Bake at 425 for 20 minutes until golden brown…enjoy! Deeelish!
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Smiles….
Angie
