Maple Bacon & Cheddar Buttermilk Biscuits

• Meat

  • 7 slices Bacon
  • 1 tbsp Reserved bacon grease from cooking bacon

• Produce

  • 1 tsp Parsley, fresh
  • 1 1/4 tsp Powdered garlic

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Flour
  • 1 tsp Salt
  • 1 pinch Salt

• Dairy

  • 4 tbsp Butter
  • 1/3 cup Buttermilk
  • 1 cup Cheddar cheese, sharp
  • 1/4 cup Milk

Found on thechunkychef.com

Description

Directions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
• Dice bacon and cook in a small skillet until crispy. Remove to a paper towel lined plate with a slotted spoon. Pour grease into a small bowl and place in the freezer to chill. Cube your butter into small pieces and place in the freezer as well.
• In your food processor, add your flour, baking powder, garlic powder, and salt, and pulse to combine. Add chilled butter and bacon grease, and pulse until the fats are cut into the dry ingredients. Mixture will resemble wet fluffy sand with small pea-sized lumps.
• Add in the shredded cheese and crisped bacon and pulse a few more times to combine.
• Transfer mixture to a large bowl, make a well in the center, and add in buttermilk, maple syrup and milk. Mix with a spatula or wooden spoon to combine. If the mixture is dry, add a splash more buttermilk. You want the dough to leave the sides of the bowl.
• Use a 2-inch cookie scoop (or 1/4 cup measuring cup) to scoop out the dough and drop them onto the parchment lined baking sheet, with a few inches in between each biscuit.
• Bake for about 15 minutes, turning the baking sheet around halfway through.
• While biscuits are baking, melt your butter and stir in the parsley, garlic powder and salt. Once the biscuits are golden brown, remove them from the oven and brush with the butter mixture.
• Cool biscuits on a cooling rack.