Bacon Cheddar Buttermilk Biscuits

Name: Bacon Cheddar Buttermilk Biscuits
Prep time: PTM
Yield: Makes 12 biscuits
Ingredients: u00bd cups flour, cold; 4u00bc teaspoons baking powder; 1 teaspoon salt; about u215b cup sugar; 1u00bc teaspoons baking soda; 1 stick butter, frozen, cut into cubes; 1 cup buttermilk (cold); 6 ounces cheddar cheese, diced into u00bc inch pieces; 6 ounces bacon, rendered and drained; 1 ounce (about 1 cup) chives, chopped; about 1 tablespoons clarified Butter; about 1u00bd teaspoons Fleur de Sel

By Leslie Blythe Bacon, Bread, Cheese Baking

March 13, 2017

These Bacon Cheddar Buttermilk Biscuits are from Chef David LeFevre's M.B. POST restaurant in Manhattan Beach, CA.They are served with this sublime maple butter.

Yields: Makes 12 biscuits

Ingredients

½ cups flour, cold

4¼ teaspoons baking powder

1 teaspoon salt

about ⅛ cup sugar

1¼ teaspoons baking soda

1 stick butter, frozen, cut into cubes

1 cup buttermilk (cold)

6 ounces cheddar cheese, diced into ¼ inch pieces

6 ounces bacon, rendered and drained

1 ounce (about 1 cup) chives, chopped

about 1 tablespoons clarified Butter

about 1½ teaspoons Fleur de Sel

Directions

1Preheat oven to 375° F.

2Combine cold flour, baking powder, regular salt, sugar, and baking soda in a large bowl.

3 With two butter knives or a pastry cutter, cut frozen butter into the mix of dry items until the butter is about the size of hazelnuts.

4Add cold buttermilk, cheddar cheese, bacon and chives and fold over until the dough just forms (do not over mix or your biscuit will be dense and not flaky).

5Gently roll out the dough to 1¼ inch thickness.

6Cut into 2½ inch squares and brush with the clarified butter and season with the fleur de sel.

7Bake for approximately 12 - 15 minutes or until golden brown (you can test to see if the center is cooked by using a toothpick).

8Let rest 5 minutes and serve!

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