I love biscuits, and making my own is so simple that I can’t imagine not. Better yet, once you have a basic biscuit recipe you can let your imagination run wild, experimenting with a variety of flavor combinations.

This recipe in particular was inspired by the cheddar bacon scones Ray and I enjoyed from Kittie’s Cakes in Columbus back in September. The scones melted in our mouths and had just the right amount of bacon (thinly shredded so that it didn’t mess with the texture experience) and cheddar. They were such a delight that before we finished our first ones, Ray ran back into the bakery to buy 2 more. That’s what happens when you’re leaving to drive 10 hours home.

I whipped up these biscuits as a dinner treat for Ray, topping them with an indulgent mac and cheese (go big, or go home). The yield is 4 biscuits, so we had enough for 2 dinners … the second night saw Ray whipping up a bacon gravy and eggs. The biscuits are on the large size, but if you wanted to bake them up to accompany a family breakfast, just shape them into smaller portions…you could easily get 6-8 decent sized biscuits out of this.

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Bacon asiago biscuits

Yield: 4 biscuits

Ingredients

1.5 cups flour
1.5 tbsp granulated sugar
4 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
3/4 cups heavy cream
1/4 cup finely shredded asiago
4 strips of cooked bacon, cooled and crumbled

Directions

Sift the flour, baking powder and salt into a large mixing bowl. Stir in the sugar.

Add the cold butter cubes to the dry ingredients and integrate it with a pastry blender or fork, breaking up the butter so it's pea-sized.

Add the asiago and bacon crumbles, stirring to combine.

Make a well in the center of the flour mixture and pour in the cream.

Mix until the dough is evenly moistened and comes together--do not over mix.

Gently knead the dough by hand for 5 or 6 turns, letting it come together as a ball that is tacky, but not overly sticky.

Lightly flour your work surface and remove the dough from the bowl. Shape the dough into a 5 inch to 6 inch square and about 1 inch thick.

Cover a baking sheet with parchment or baker's silicone and place the dough square onto it. Cover the dough lightly with plastic wrap and chill for 20-30 minutes.

While the dough chills, heat the oven to 425 degrees Fahrenheit.

Once the dough has finished chilling, divide it into 4 even squares and separate them so that there is roughly 2 inches between each one.

Bake the biscuits for 18 minutes.

Once finished baking, cool on a rack for 5 minutes before serving (if you want to serve them hot).

https://cupcakefridayproject.com/2014/05/bacon-asiago-biscuits/

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