Serve warm for breakfast with a touch of butter, or slice and top with meat for a decadent sandwich.
Cheddar, Jalapeno and Bacon Biscuits
- 6 slices Bacon
- 1 Jalapeno (sliced into 1/4-inch rings)
- 2 1/2 cups Self-Rising Flour
- 8 tablespoons Unsalted Butter (1/4-inch cubes; cold)
- 2 tablespoons Reserved Bacon Fat (at room temperature)
- 1/2 teaspoon Salt
- 1/2 cup Aged Cheddar Cheese (grated)
- 1 1/2 cups Buttermilk
- 6 tablespoons melted Butter
- freshly cracked Black Pepper
- Place the bacon in a cast iron pan and heat over medium. Cook until the bacon is crispy and then remove to a paper towel lined plate.
- Add the jalapeno to the hot bacon fat and cook for 15 to 20 seconds or until softened. Remove with a slotted spoon to the paper towel lined plate. Reserve two tablespoons of the bacon fat and allow to cool to room temperature.
- Once the bacon is cool, crumble into small pieces. Chop the jalapeno into small pieces.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, butter, bacon fat and salt. Knead with a pastry cutter, hands or two butter knives. Blend until butter is crumbly and pea size. Add the cheddar, bacon bits and chopped jalapeno and stir to coat in the flour.
- Make a well in the center of the bowl and add the buttermilk. Stir to combine just until mostly wet. Turn out onto a lightly floured work surface and knead with your hands until fully combined. Do not over work the dough.
- Working with a floured rolling pin, roll the dough to 1-inch thickness. Using a 3 inch biscuit cutter, cut out biscuits and place on a parchment-lined baking sheet. Re-roll any scraps and cut out more biscuits.
- Brush the tops of each biscuit with melted butter and sprinkle with freshly cracked black pepper. Bake for 12 to 15 minutes or until cooked and golden. Remove and allow to cool for 5 minutes before serving.