Bacon Cheddar Chive Biscuits

I made these, and they were scrumptious. I added about two tablespoons of chopped chives. Other than that, I actually followed a recipe! The biscuits were tender and flaky, flavored like bacon and cheese, crunchy on the outside, and pure deliciousness. I had one for breakfast the next day (not sure how any of them survived from dinner, but somehow, there was one leftover), and it was still tender and flaky, though less crispy on the outside. These DEFINITELY got a good Ed-rating. But then again, it's hard to go wrong with good, thick-cut, smoky bacon from Carl's sausage kitchen.



I've reprinted the recipe below, in my words and for my files. But for the true foodie effect, I recommend heading over to pioneer woman and following her recipe. Actually, now that I look at this, I did change some things. Using all butter instead of crisco, and adding 1/4tsp of salt. Oops.

Bacon Cheddar Chive Biscuits
2C flour
1tsp baking powder
1tsp kosher salt
4 tbs frozen butter
1/4C olive oil
10tbs milk
1 egg
1C grated cheese
6 pieces bacon
3tbs chopped chives
1C diced onion

First, deal with the bacon: lay the strips out on a cooling rack, placed over a baking sheet, and bake for 10-20 minutes at 350F, until it is nicely browned and most of the fat has rendered out. Use some of that fat to sweat the onion, with a pinch of salt to help it along. Once the bacon has cooled, crumble it. Bump the oven to 400F.

Mix all the dry goods together. Using the big holes on a cheese grater, grate the frozen butter into the dry stuff. Mix that around with your finger tips (pinch it) for about a minute, then let it be. Stir in the cheese, crumbled bacon, chives, and onion. Mix all the wet ingredients in a separate bowl. Dump the wet ingredients into the dry. Stir just until combined - no more. Plop biscuit-sized rounds of dough onto a greased baking sheet, and bake for 20 minutes.

Enjoy!