Mile-high bacon cheese biscuits
Hands-on time: 45 minutes
Total time: 1¾ hours
Makes: 32 biscuits
Serve these Cheddar- and bacon-stuffed biscuits as a savoury holiday starter, as a sidekick to soup or alongside poached eggs at brunch. They’re also amazing served warm from the oven with a slice of tomato and shredded iceberg lettuce tucked inside (instant BLT!). Cooking the bacon with water helps it brown evenly and means you don’t have to stir it.
1 tsp olive oil
1 sweet onion, thinly sliced
½ tsp granulated sugar
8 strips thick-cut bacon, chopped 2 cups shredded old Cheddar cheese
4 cups all-purpose flour
4 tsp baking powder
1 cup cold butter, cubed
2 cups milk
1 tbsp chopped fresh thyme
1 tsp sea salt
Biscuits: In large skillet, heat oil over medium-high heat; cook onion, sugar and ¼ cup water, stirring frequently, until deep golden, 10 to 12 minutes. Transfer to cutting board and let cool; chop finely. Meanwhile, in separate skillet, cook bacon with ¼ cup water over medium-high heat until golden. Drain on paper towel–lined plate; let cool.
In bowl, stir together Cheddar, onion mixture and bacon. Set aside.
In large bowl, whisk flour with baking powder. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with 1¾ cups of the milk, stirring with fork to form ragged dough. Turn out onto lightly floured work surface. With floured hands, knead gently until dough comes together.
Press or roll out dough into 11- x 8-inch rectangle. Leaving 2½-inch strip uncovered at each short end, sprinkle one-third of the Cheddar mixture over rectangle. Bring up short ends of dough to meet in centre; pinch dough to seal. Turn dough 90 degrees clockwise. Repeat patting into rectangle, filling and turning, twice.
Press or roll out dough into 10-inch square. Fold into thirds. Cut dough in half crosswise. Pat or roll out 1 half into 8-inch square; cut into 16 pieces. Repeat with remaining half. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 2 weeks. Thaw in refrigerator before continuing with recipe.) Brush tops with remaining milk. Topping (if using): Using fingertips, rub thyme with salt; sprinkle over biscuits.
To finish: Bake in 400°F oven until golden, 15 to 20 minutes. Let cool completely on pans. per biscuit: about 160 cal, 5 g pro, 10 g total fat (6 g sat. fat), 13 g carb (1 g dietary fibre, 2 g sugar), 26 mg chol, 177 mg sodium, 70 mg potassium. % RDI : 8% calcium, 6% iron, 8% vit A, 12% folate.