Mile-high ba­con cheese bis­cuits

Canadian Living - Holiday Entertaining - - Make- a head recipes -

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.

Bis­cuits:

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

Top­ping (op­tional):

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.

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