In yet another (failed) attempt to usher in the fall season, I took a cue from Cate at Sweetnicks and decided to make soup and biscuits this weekend. I tried out a Cooking Light soup recipe, that ended up a bit disappointing. It was just too blah. Even for potato soup, which is kind of supposed to be bland.
But the biscuits! Oh the biscuits!! These were fantastic, no matter what my weirdo Hubby says. (If you’re curious, he claimed that they “didn’t taste like anything.”) I found this recipe over at Smells Like Home, and Tara found it in a Williams Sonoma cookbook. And even though she just posted it a week ago, I feel compelled to put this out on the web again and spread the love even further. It is that yummy.
Also, I suspect that if you just happened to have some of these lying around after a night of heavy drinking, you could easily cut them in half, slap some scrambled eggs, more butter and a bit more cheese and they would be so damn near a McDonald’s Bacon, Egg & Cheese Biscuit that you wouldn’t even miss the greasy hashbrowns.
from the Williams-Sonoma Kitchen
3 cups all-purpose flour
4 tsp. baking powder
3/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter
1 cup finely shredded cheddar cheese
1/3 cup chopped fresh chives (I didn’t have any on hand, so I omitted them.)
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk (I used soy.)
Position a rack in the lower third of an oven and preheat to 400ºF. Lightly spray a biscuit pan with nonstick cooking spray. (I used a cookie sheet.)
In a large bowl, sift together the flour, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until it resembles coarse meal. Add the cheese, chives and bacon; using a fork, stir until evenly distributed. Add the milk; using a rubber spatula, stir until just combined.
Divide the dough among the wells of the prepared pan. Bake until the biscuits are golden and a toothpick inserted into the center of a biscuit comes out clean, about 25-30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let cool for 5 minutes before serving. Makes 7 biscuits. (I ended up with a baker’s dozen of what I consider normal sized biscuits.)