Bacon Biscuits With Orange Honey Butter Recipes

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
• Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
• In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.
• Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.
• Slather with Bacon Butter to serve.
• In a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.
• Place the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup

Steps:

• Heat oven to 425 In skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels. In medium bowl, stir in Bisquick, cornmeal, sugar, and bacon. Stir in milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls. Bake 7-9 minutes or until golden brown. In small bowl, beat butter, marmalade, and honey with whisk until blended. Serve warm biscuits with buttter.