Friday, January 28, 2011

Black Pepper Bacon Drop Biscuits

This recipe is from Cook's Illustrated. You could add cheese and/or cooked sausage to these. And you could drop them by tablespoons for appetizers (think Super Bowl Party!)

If buttermilk isn't available, clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

Black Pepper Bacon Drop Biscuits
6 strips bacon , cut in half lengthwise and then crosswise into 1/4-inch pieces
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon coarsely ground black pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Adjust oven rack to middle position and preheat oven to 475 degrees. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and cool to room temperature.

Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

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