Bacon Cheddar Biscuits With Maple Chipotle Butter Recipe 465

Steps:

• To make the butter: In a mixer, whip the butter until creamy. Add the maple syrup and chipotle chili and whip until blended. Taste, and adjust the maple syrup to chili ratio to your liking. We like just enough chipotle powder where you taste a subtle heat in the back of your throat, but we don't want to breathe fire! TIP: You can spread the butter into a strip of plastic write then roll into a log, then chill. You can slice what you want, or even freeze it for later. For the biscuits: Preheat the oven to 425°. Slice the bacon into thin "lardons" and cook until just crispy. Remove with a slotted spoon onto a paper towel and cool. Once cool, chop into small pieces. Shred the cheese and set aside. Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas. TIP: I prefer to use frozen butter (or chilled) and to grate the butter. This make blending the butter into the flour, very easy to do. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. NOTE: Don't knead the dough, just fold it over on itself to create tender layers. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. If you've used a round cutter, pat the scraps together, and cut additional biscuits. 8) Place the biscuits on an ungreased baking sheet (I place mine on parchment paper), leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan. 9) Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown. 10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through. Yield: about 1 dozen 2" biscuits.

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 (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

Steps:

• Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside. In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together. Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown. Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.