BUTTERMILK BACON BISCUITS
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| 2 c. | AP flour |
| 1/2 tsp. | Kosher OR 1/4 tsp. fine salt |
| 2 1/2 tsp. | baking powder |
| 5 Tblsp. | unsalted butter, cut into 1/2 inch cubes and refrigerated to keep COLD |
| 3/4 c. | honey |
| 3 slices | thick OR 5 slices regular bacon, fried crisp and crumbled |
| 3 Tblsp. | chives, chopped |
Set oven on 400F.
In a mixing bowl, whisk the flour, salt, and baking powder.
Add the butter and, with hands,
Work the butter into the flour to resemble corn meal.
Mix in the honey and buttermilk.
Pour liquid into flour by thirds.
Mix just till combined and add the next third until all liquid is mixed.
Fold in the bacon and chives.
Transfer dough to floured surface and with sides floured, knead ONLY
3 or 4 times.
Pat to a 1 inch thick rectangle and fold 1/3 up and fold toward center. Then fold the other end up and cover the first fold.
Pat or roll this to a 1 inch thick rectangle and repeat.
Cut the biscuits without twisting the cutter.--straight down.
Scraps can be re-rolled and cut to use all.
Place biscuits on a cookie sheet and dust off the excess flour.
Place in the refrigerator for 10 minutes before baking.
Bake 10-12 minutes.
Recipe uploaded with Shop'NCook for iPhone.
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