Argh. I’ve never wanted (needed!) to put a blog post behind me as much as this one for Apple Bacon Cheddar Biscuits. It was scheduled to go up last week, but rhubarb got into my head and I ended up creating this little piece of tart heaven. But I had these biscuits already made and in the freezer……..Which means they are very accessible. And taunting me.
So every time I sit down to write about the deliciousness that is these Apple Bacon Cheddar Biscuits, I desperately want to sneak into the freezer and defrost one, because I think it’s unfair to have to write about how amazing these are and then not get to eat one. Once you’ve tasted their buttery, tender existence you’ll understand. Guys, you add the bacon fat from the cooked bacon to the dough ingredients……So that smoky bacon flavour is carried throughout, while the tart apple basically melts into the dough leaving little pockets of sweet tanginess that is then balanced out by the awesomeness that is cheddar cheese, which you’ll find inside as well as on top —————> Perfection.
I’ve been killing it at Equinox getting ready for vacation (which is in 2 days – Yay!) so that has been my motivation for not inhaling dozens of these…..(Half a dozen? Yeah ok I may have. How else am I supposed to perfect this recipe for you?! My job is a tough one.)
I will definitely be making these for the household on our holiday as an Easter morning treat, though. Are you having a brunch this weekend? I suggest having these warm biscuits waiting in a bread basket on the counter for family to enjoy with their first cup of coffee, before moving on to french toast and bellinis.
Happy Easter! xox Leslie
The original recipe for these biscuits is from the awesome cookbook Butter Baked Goods by Rosie Daykin. I modified the original recipe in several ways. The first time I made these, following the recipe exactly left me with so much dough it was impractical for a home cook. A bakery producing biscuits for a rush on Saturday morning? Perhaps. But I knew the quantities would have to be reduced to make this recipe easier to handle. Also, the cookbook recipe says it yields 10 biscuits……. I’m seriously going to have to travel to this bakery someday because I’m sure I’ll be able to spot the biscuits from down the street. My first go at this left me with obscenely large biscuits, and easily 16 of them.
So I halved the ingredients, modified the amount of sugar, cut them a bit smaller, and patted instead of rolled the dough, which all said and done, left me with damn near perfect biscuits.
- 4-5 Slices of Bacon and reserved bacon fat
- 2 1/2 Cups All Purpose Flour
- 1/4 Cup Sugar
- 1 Tbsp + 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 1/2 Sticks Unsalted Butter (12 Tbsp), Chilled and cut into cubes
- 1 Tart Apple, peeled and cut into cubes, about 1 to 1 1/4 Cups
- 1 1/4 Cup Grated Cheddar Cheese (divided)
- 1 Cup Buttermilk
- 1 Egg mixed with 1 Tbsp Water
- Preheat oven to 400. Place bacon on an unlined cookie sheet and bake for 5 minutes, then flip and bake an additional 5-7 minutes, until nicely browned and sizzly. Remove from the oven and place slices on a paper towel lined plate to cool. Pour the excess bacon fat from the cookie sheet into a small bowl and set aside to cool (you will have about 2 Tbsp). When cool, cut bacon into small bite sized pieces. You can leave your oven on at 400 to bake the biscuits.
- Add flour, sugar, baking powder and salt to the bowl of your food processor and pulse quickly to mix. Scatter the butter pieces into the flour then pulse to combine until pea-sized pieces remain. Transfer to a large bowl and add the apple, 3/4 Cup of the cheddar, and bacon pieces. Use your hands or a wooden spoon to toss it all together.
- Add the reserved bacon fat to the buttermilk, then make a well in the center of your dry ingredients and add the buttermilk mixture. Using a fork, incorporate the dry into the wet until a shaggy dough forms; don't over mix it. Turn it out onto a clean work surface and use your hands to knead the dough together two or three times to finish incorporating any dry parts that remain. Pat into a thickness of about 1” and use a 2 1/2” biscuit cutter to cut out circles. Pat together remaining dough and repeat until no dough remains - you will have about 15 biscuits.
- Place biscuits on 2 cookie sheets and freeze for 10 minutes. Remove from freezer and brush tops with egg wash and a sprinkle of the remaining cheddar cheese. Bake until golden brown on top and nicely browned on the bottoms, about 18 minutes, rotating the sheets from front to back and top to bottom halfway through. Serve warm, or enjoy within 2 days. Leftovers can be frozen and defrosted in the microwave.