Sage, Bacon, And Cheddar Cream Biscuits
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
61
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour (sifted)1 tbsp
Double Acting Baking Powder1 tsp
Salt1.25 cup
Heavy Cream3 cup
Grated CheddarDirections:
1
Preheat oven to 425 degrees
2
In a medium saute pan, over medium heat, cook bacon until crisp
3
Drain over paper towels, and set aside
4
Over a large bowl, sift the flour, baking powder, and salt
5
Slowly incorporate the heavy cream just until a wet dough has formed into a ball
6
On a lightly floured surface, gather the dough into a ball, and kneed it gently six times
7
Roll out the dough to a 1/2 inch thick rectangle
8
Sprinkle the dough with chopped sage, crumbled bacon, and grated cheddar cheese
9
Roll the biscuit dough up jellyroll style rolling from the longer end of the rectangle
10
Using a sharp serrated knife, slice the biscuits into rounds and place in an ungreased round cake pan
11
Brush the tops of the biscuits with milk and bake for 15 minutes or until pale golden brown