Wednesday, January 14, 2009
Cheddar-Bacon Drop Biscuits
What many Americans don't seem to realize is that a real English scone is exactly the same thing as an American biscuit. The scones you find in coffee shops in the US are not real English scones by any stretch of the imagination. But look at a recipe for a real English scone and a recipe for a real American biscuit and, well, they are virtually identical.
My point is this: the biscuit is American comfort food, the scone is English comfort food. Some might disagree with me, but I think a warm-from-the-oven, golden-brown on the outside, soft on in the inside biscuit and/or scone is about as comforting as it gets. And if we're going to go all out with savory flavors for our biscuit/scone, why not throw in some cheddar and bacon and make it extra comforting?
Before you scoff at the bacon and the cheddar, thinking "oh no, that will be far too fattening and rich for me," check out the actual ingredients. There is very little cheese and only two slices of bacon in the entire recipe. These biscuits end up being quite subtle and lovely. If you don't believe me, how about the fact that the recipe came straight from the pages of Cooking Light magazine? And that they are under 100 calories per biscuit?
I made these as an afternoon snack as soon as I got off work. I had to put them away after a while so there would actually be some left for my husband when he gets home. As my mother would say, they are very more-ish.
So make them, enjoy them, be comforted. And if you don't eat pork products feel free to substitute turkey or vegan bacon. If you're lazy you could even buy bacon bits (you'll only need about three tablespoons). But if you're not opposed to real bacon, go for it.
Cheddar-Bacon Drop Biscuits
from Cooking Light magazine
2 cups whole wheat (or other all-purpose) flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/3 cup finely shredded sharp cheddar cheese
2 slices of bacon, cooked and crumbled
3/4 cup nonfat buttermilk
1/4 cup water
1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl. Stir with a whisk.
3. Cut in butter with a pastry blender, 2 knives, or your fingers (but if you use your fingers, try not to over-handle it as you don't want the mixture to get warm) until the mixture resembles coarse meal. Stir in cheddar and bacon. Add milk and 1/4 cup water, stirring just until moist.
4. Drop dough by 2 level tablespoonfuls or ice cream scoop 1 inch apart on a baking sheet coated with cooking spray. Bake at 400 for 11-13 minutes, or until golden brown. Serve warm.
Enjoy! We'll be having ours with our dinner tonight, if I don't eat them all first.