Add a savory bite to biscuits with sharp cheddar cheese and applewood-smoked bacon. Serve warm to bring out the salty notes.
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/3 cup (1 1/2 ounces) finely shredded sharp cheddar cheese
2 applewood-smoked bacon slices, cooked and crumbled
3/4 cup nonfat buttermilk
1/4 cup water
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and bacon. Add milk and 1/4 cup water, stirring just until moist. Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray. Bake at 400° for 11 minutes or until golden brown. Serve warm.
Added 2 xtra pieces of thick butcher's cut hickory bacon and glad I did because they were a relatively unimpressive biscuit, until I melted whipped butter in the microwave added some garlic salt to the butter and brushed it over the top of each biscuit, making them delish!!! Will be adding these to the repertoire now!!
I was surprised these biscuits were as good as they were, considering they were lowfat. I think I would use better bacon next time, since I could barely taste mine and I put in an extra piece. Easy to make and will keep the recipe.
I liked the texture of these biscuits but was disappointed by the flavor. It really didn't taste like it had cheese or bacon in it. I increased both after the first batch but really didn't see a big improvement. I'll keep this recipe as a backup, but my hunt continues for the perfect cheese biscuit.