Blue Cheese and Bacon Biscuits

As autumn draws in around us we start to crave more intense flavors. Rib-sticking flavors. This tends to happen to me in the inbetweener seasons as I think it does all of us. In March we look forward to watermelon feta salads and come September I have brussels on the brain. Well consider these your fall high. Serve them at brunch, lunch, as a side at dinner or as a crowd pleaser appeteaser. Always serve them warm. ALWAYS serve them with apple butter.

Blue Cheese and Bacon Biscuits

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Yield: about 32 1.5 inch biscuits

Author: Bebe Clement

These blue cheese and bacon biscuits are a welcome complement to any Autumn table. Serve them alongside eggs at breakfast, or partnered with beef tenderloin at dinner. The only rule? You must must must serve them with apple butter.

Time

• Prep: 20 minutes
• Cook: 12-14 minutes
• Total: 34 minutes

Ingredients

• 3 cups flour
• 1 heaped TB baking powder
• ¾ tsp salt
• ¾ tsp black pepper
• 1.5 sticks butter, very cold
• 1.5 C blue cheese crumbles
• 6-8 slices of prev cooked crispy bacon, depending on size, finely chopped. I use Trader Joe’s ready cooked bacon for this.
• 1 ¼ cup buttermilk, divided
• 1 egg

Recipe

1. Preheat oven to 400. Grease a cookie sheet.
2. Mix flour, baking powder, salt and pepper together.
3. Using a box cheese grater grate in the butter (I just hold it over the bowl and stir periodically). (Pro tip – do this as fast as you can because the butter gets warm very quickly.) If you don’t have a box grater you can cut the butter up in to small cubes and work them into the dough with your fingers or two knives.
4. Mix in the blue cheese and the bacon. Using your paws break apart any clumps of butter or globs of cheese so the whole thing is a coarse but uniform consistency.
5. Make a well in the middle and slowly add your 1 cup of buttermilk, working it in to the flour mixture as you pour. The bonus ¼ is reserved for if you need a splash or two more to get it to come together. Do not overmix or your biscuits will be dense. You should end up with a sticky but pretty firm blob of dough.
6. Turn out the dough onto a floured surface and press it out until it’s about an inch or so thick. Using a biscuit cutter press down firmly and pull directly up (do not twist) so you get those good flakey layers.
7. Mix your egg in a bowl and brush a little bit on the top of each biscuit. Bake for 12-14 min on the middle or top shelf of the oven - or really anywhere but the bottom. Serve warm with apple butter (those two are essential!)