Cheddar, Bacon, and Green Onion Biscuits

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Cliff has been working late into the night lately.  I know when he goes to work in the morning, he is barely awake.  As soon as he comes home after work, Joshua hops on him and he gets very little time to himself.  I feel bad for him but there’s really not much I can do to help.  I wanted to make dinner just a little extra special for him tonight.

I found this recipe on Epicurious, but IGA didn’t have chives today so I used green onion instead.  It’s a bit of a pain in the butt to make, because you have to fry the bacon and chop it up first, which always makes a big mess in my kitchen.  It’s not a quick-and-easy dinner.  But I would say that for a special treat it is worth the effort.

I sliced the biscuits in half, spread some mustard on it, and served it with pastrami.  I also made some gingered parsnip bisque to go with the biscuits.  It’s a great dinner for a crappy rainy night.

Ingredients

  • 6 thick-cut bacon slices
  • 3 3/4 cups bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
  • 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
  • 1/2 cup chopped green onion
  • 1 3/4 cups chilled buttermilk

Direction

Position rack just above center of oven and preheat to 425°F. 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, baking 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, green onion, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center 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 mustard and sliced ham.

 

Sweet potato biscuit with honey and ham

 

Cliff made some sweet potato that has been sitting in the fridge for a couple of days.  Since they didn’t make it into any particular meals we have planned, I pulled out an old favorite recipe–sweet potato biscuit–to use them up.

You can do this with yam, or sweet potato.  Yam gives the biscuits a bit more interesting color.  Making it with sweet potato tastes just as good.  I always have a hard time resisting biscuits fresh out of the oven.

Ingredients (24 biscuits):

  • 1 3/4-pound sweet potato, peeled, cut into 1/2-inch cubes
  • 1 3/4 cups all purpose flour
  • 1 tablespoon (packed) dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Pinch of cayenne pepper
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
  • 1/3 cup chilled buttermilk
  • thinly sliced ham (I used prosciutto)
  • Honey

Direction:

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.  Or if you have left over sweet potato from the oven or BBQ, just peel and mash.

Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).

Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Serve the biscuits with honey and ham.