(As much as I love bacon, I don't think I'm ready to make this monster yet, though. Look, two recipes for the price of one!)
We both reeeeeeeeally liked these biscuits; they didn't last long at all.
Don't remember what I was listening to when making these - it was a while ago; I've been slacking with the posting. But as I wrote it up tonight, I was listening to a little Lars Frederiksen and The Bastards (and some Rancid, and some Choking Victim, and some Minor Threat...) But here's a little Lars and a little biscuits. -jen
GARLIC CHEESE AND BACON BISCUITS
- 10 strips bacon
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons dill, dried (optional)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- few grinds of fresh cracked black pepper
- 1 cup milk
- 1/2 cup (1 stick) butter, melted
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheeese, shredded
Chop uncooked bacon into small pieces. Cook over medium high heat until crispy. Drain and set aside.
In a large bowl, combine flour, baking powder, salt, dill, paprika, garlic powder, onion powder, and black pepper. Mix well. Make a well in the middle of the dry mixture and add milk, butter, bacon and cheese. Mix by hand just until dry ingredients are combined (mix as little as possible!) Using a 1/4 cup measurement, drop biscuits onto an ungreased baking sheet about an inch apart.
Bake until golden brown, 20-22 minutes. Remove from oven and let cool. I recommend removing them from the pan immediately (or at least flip them and let them rest on their tops). Otherwise the bottom of the biscuits continue to cook and can get too dark.
Makes about 8 biscuits.