Cheddar, Bacon, and Fresh Chive Biscuits

Ingredients for Cheddar, Bacon, and Fresh Chive Biscuits

• 6 thick-cut bacon slices

• 475g strong flour

• 1 1/2 tablespoons baking powder

• 1 1/2 teaspoons bicarbonate of soda

• 1 1/4 teaspoons salt

• 110g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing

• 575g (packed) coarsely grated sharp cheddar cheese (about 350g )

• 1/3 cup chopped fresh chives

• 1 3/4 cups chilled buttermilk

• Honey (optional)

How to make Cheddar, Bacon, and Fresh Chive Biscuits

Position rack just above centre of oven and preheat to 218°C. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, bicarbonate of soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 120ml batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into centre comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.