Cheese Biscuits

Rendered bacon fat adds a rich flavor and tenderness to biscuits. When frying bacon, pour off the fat and save it in the refrigerator. If you wish, you can use all bacon fat in these biscuits. The biscuits can be baked in a Dutch oven over coals. More Brunch Ideas

By John Hopkins
September 1997

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Recipe Summary

Yield:
makes 16 biscuits
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Ingredients

Directions

  • In a bowl, mix the flour with the baking powder, salt and baking soda. Using a pastry blender, cut in the shortening and bacon fat until the mixture resembles coarse meal. Add the milk and stir lightly to combine. Let the dough rest for 20 minutes at room temperature or in the refrigerator. Gently knead in the cheese.

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  • Preheat the oven to 450°. On a lightly floured surface, gently roll out the dough 1/2 inch thick. Using a 2-inch round biscuit cutter, cut out 16 biscuits; re-form any scraps into another biscuits. Place the biscuits on a lightly greased baking sheet and bake for about 10 minutes, or until golden brown. Serve at once.

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