Tillamook Smoked Cheddar Biscuits With Crisp Bacon And Apricots Recipes

Steps:

• Preheat oven to 425 degrees F.
• In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper.
• Add cold butter pieces and mix until flour mixture has a coarse meal texture.
• Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined.
• On low speed, gradually add the buttermilk and mix until a dough is formed.
• Turn the dough out onto a lightly-floured board and gently knead 8 times.
• Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough).
• Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.

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.