Bacon Cheddar Biscuits
This is a great unexpected-guest recipe to make ahead and freeze. I’ll often grab one on my way to the studio, and by the time lunch rolls around, it’s thawed and makes a great meal next to a bowl of hearty soup or salad. - Tara
- 5 slices bacon
- 1 large egg yolk
- 3/4 cup plus 1 tablespoon whole milk
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter
- 4 ounces sharp yellow Cheddar cheese (1 1/4 cups)
- Preheat oven to 450 degrees.
- Place bacon on a temp-tations® Lid-it® and cook until crisp, flipping bacon halfway through, 9 minutes. Remove to a paper towel to drain. Wipe grease from Lid-it®. Whisk together egg yolk and 1 tablespoon milk; set aside.
- In a food processor with the blade attachment, combine flour, baking powder, sugar, salt, and pepper; pulse to combine. Add the butter and pulse until the size of large peas, then add the cheese and bacon; pulse 3 times. Add remaining milk, pulsing just to combine. Do not overmix.
- Gently roll or press dough out between two sheets of parchment to 1-inch thickness. Using a floured 2 1/2-inch biscuit cutter, cut 10 rounds of biscuits from dough, re-rolling dough once, if necessary. Chill biscuits in freezer on temp-tations® Lid-it® 15 minutes.
- Brush yolk mixture over biscuits and bake until golden, 20-25 minutes. (When going from the freezer to the oven, allow your temp-tations® dish and your oven to heat up together. Put the stoneware in an unheated oven, turn on the oven, and allow both to come to desired cooking temperature simultaneously.)