These are the type of biscuits that Southerners like to keep on hand for cocktail parties, bridge luncheons, and afternoon teas. Feel free to experiment with various styles of bacon and cheese, but if you want the biscuits to be particularly light and crisp, always use lard and not butter, margarine, or vegetable shortening. And don’t handle the dough too much—stir in the milk mixture just till the dry ingredients are moistened, knead the dough no more than a few times, and pat the dough out gently with your fingertips rather than roll it out with a rolling pin.–James Villas
LC All Occasion Biscuits Note
Cocktail parties. Bridge luncheons. Afternoon tea. Weekend brunch. Holiday table. After-school snack. Midnight craving. We could go on, but we think you get the gist that these bacon Cheddar biscuits really suit any occasion. Well, almost any occasion. Use your judgement.
Special Equipment: 2-inch biscuit cutter
- Quick Glance
- 20 M
- 45 M
- Makes about 18 biscuits
- 1/2 pound sliced applewood-smoked bacon
- Butter, for the baking sheet
- 2 cups all-purpose flour, plus more for the work surface
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- Cayenne pepper, to taste
- 1/3 cup lard, chilled
- 1/2 pound extra-sharp Cheddar cheese, grated
- 1 cup milk, preferably whole
- 1. In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels. Crumble it into fine pieces.
- 2. Preheat the oven to 425°F (218°C). Adjust the oven rack to the upper third of the oven. Lightly butter a baking sheet.
- 3. In a large bowl, whisk together the flour, baking powder, salt, and cayenne. Add the lard and cut it into the flour with a pastry cutter or two knives held crisscross fashion till the mixture is crumbly. Add the bacon, cheese, and milk and stir with a fork just till the dry ingredients are well moistened.
- 4. Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Pat out the dough to about 1/2 inch thickness and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds about 1/2 inch apart on the prepared baking sheet. Bake till golden, 12 to 15 minutes.