CHEDDAR-BACON BUTTERMILK BISCUITS

COOKING THE BISCUITS IN A PREHEATED SKILLET RESULTS IN A CRISPY, DEEP BROWN CRUST.

PREP 15 minutes

BAKE 18 minutes at 425°F

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. sugar
• 1 tsp. salt
• ¾ tsp. cream of tartar
• ¾ cup cold butter, cut up
• ¾ cup shredded cheddar cheese (3 oz.)
• 8 slices bacon, crisp-cooked and crumbled
• 1¼ cups buttermilk
• 1 Tbsp. vegetable oil
• Milk

1. Preheat oven to 425°F. Place an extra-large oven-going skillet in the oven to preheat.

2. In a very large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in the cheese and bacon. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1-inch thick. Cut dough with a floured 2½-inch biscuit cutter into 12 rounds; reroll scraps as necessary and dip cutter into flour between cuts.

4. Carefully remove hot skillet from oven and add oil; use a pastry brush to coat bottom and sides of skillet. Arrange dough rounds in the hot skillet. Brush with milk. Bake 18 to 22 minutes or until golden. Serve warm. MAKES 12 BISCUITS.

PER BISCUIT 296 cal., 17 g fat (10 g sat. fat), 45 mg chol., 569 mg sodium, 27 g carb., 1 g fiber, 8 g pro.