Scone Cheddar Bacon And Chive Biscuits Recipe 435 Food

BACON, CHEDDAR AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
• Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
• Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
• Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

SCONE - CHEDDAR, BACON, AND CHIVE BISCUITS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Cook bacon in a large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain and then crumble. In a food processor, combine the flour, baking soda, baking powder and salt. Add the butter cubes and pulse until a course meal forms, about 30 seconds. Transfer mixture to a large bowl and add cheddar, bacon, and chives. Gradually add the buttermilk, stirring to moisten evenly (batter will feel sticky). Drop generous scoopfuls (I used an ice cream scoop) of batter onto the prepared baking sheet, leaving a few inches of space in between. Bake biscuits until golden, about 18 minutes. Brush biscuits lightly with melted butter and let cool 10 minutes.

BACON CHEDDAR SCONES

Steps:

• In the bowl of a stand mixer, add both flours, sugar, baking soda, and baking powder; mix on low speed to combine. Add butter, a little at a time, followed by salt. Continue to mix until the mixture has a "sandy" texture, about 5 minutes. Add heavy cream and crème fraîche, followed by the cheese, bacon, and chives. Continue mixing until just combined.
• Place dough on a cutting board and wrap in plastic. Using a rolling pin, shape into a rectangle (about 7x9-inches) and chill for 20 minutes.
• Preheat oven to 325 F. Once dough is chilled, cut it into rectangles and place on a rimmed baking sheet lined with parchment paper. Brush tops with heavy cream and add more cheese. Finish with freshly grated black pepper. Bake for 20 minutes.
• Scones are done when golden brown and the cheese is melted.

BACON-CHEDDAR-CHIVE SCONES

Steps:

• Preheat the oven to 425°F Lightly grease a baking sheet, or line it with parchment.
• Whisk together the flour, salt, baking powder, and sugar.
• Work the butter into the flour until the mixture is unevenly crumbly.
• Mix in the cheese, chives, and bacon till evenly distributed.
• Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
• Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
• Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
• Brush the scones with a bit of cream; this will help their crust brown.
• Bake the scones for 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
• Yield: 8 large scones.

CHEDDAR, BACON, AND FRESH CHIVE BISCUITS

Steps:

• Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
• Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
• Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
• Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

BACON-CHEDDAR SCONES

Steps:

• Heat oven to 425°F.
• Combine flour and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Whisk 2 eggs and half-and-half in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and chives. Shape into ball.
• Knead dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square diagonally in half. Place, 2 inches apart, on baking sheet sprayed with cooking spray. Whisk remaining egg and water until blended; brush over dough triangles.
• Bake 14 to 16 min. or until scones are lightly browned. Serve warm.