Gouda and bacon biscuits

October 15, 2010 § 1 Comment

Cheese!  And bacon!  In a biscuit!  Sounds pretty heavy, I know, but these biscuits actually turned out light and fluffy and not at all like the gut bomb I was worried they would be.  I made these as a breakfast treat last weekend and I was limited by what we had in the pantry and fridge because I didn’t feel like trekking to the store.  I essentially took a basic cream biscuit recipe, messed it up a bit, and then added some cheese and bacon.  Here’s what I used:

  • 5 slices crispy bacon, cooled and chopped
  • 1/4 cup shredded gouda cheese (or your other favorite cheese)
  • 1/4 cup cubed gouda cheese
  • 2 cups all purpose flour
  • 1 tblsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups half-and-half

1. Preheat the oven to 425 degrees.

2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

3. Mix in the cheese and the bacon.

4. Add the half-and-half and mix  with a wooden spoon until the dough just forms.

5. Turn the dough out onto a floured surface and knead by hand until it is smooth, approximately 30 seconds.

6. Divide the dough into approximately eight handfuls (or large spoonfuls) and drop onto a baking sheet lined with parchment paper.

7. Bake for 16-18 minutes, or until golden brown on top.

Notes on these biscuits: These biscuits were quite tasty on their own– no butter, gravy or any other condiments required.  This dough bakes up light and fluffy, and the cheese and bacon add a nice contrasting texture.  My one complaint is that they could have used a bit more cheese flavor.  This may have been due to the use of relatively mild gouda, so I might choose a sharper cheese next time, or add more shredded cheese to the dough.  I liked the combined use of both shredded and cubed cheese because the cheese flavor gets integrated in the dough, but there are still pockets of crispy, backed cheese thanks to the cubes of cheese.

I was not intending to make drop biscuits with this recipe, but I had some trouble handling the dough as it was very wet. It just seemed easier to drop the biscuits on to the baking sheet rather than cutting them out.  So, that’s what I did and it turned out pretty well.  The craggy texture allowed for a lot of corners of yummy, melty cheese.  You can’t go wrong with that.


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