I like to serve these savory biscuits warm out of the oven with Bacon-Tomato Sweet Drip Jam or blackberry jam, alongside fried eggs and sliced fruit. They also make a great hors d’oeuvre for a cocktail party (see Note).
| PREP: 15 minutes | COOK: 40 to 45 minutes | COOL: 5 minutes |
½ pound thick-sliced peppered bacon
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon kosher salt
½ teaspoon ground white pepper
8 tablespoons (1 stick) unsalted butter, cut into cubes
¾ cup milk
8 ounces Gruyère cheese, grated (about 2 cups)
1. Preheat the oven to 400°F.
2. Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Line a second baking sheet with paper towels and transfer the bacon to the paper towels to drain. Set aside.
3. Line another baking sheet with parchment paper.
4. In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles.
5. Transfer the mixture to a large bowl and add the milk and Gruyère. Crumble the bacon into the bowl. Mix with your hands just until the dough comes together. Don’t overmix.
6. Use a 4-ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20 to 25 minutes. Let cool slightly in the pan on a rack.
7. Biscuits are best the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm in a preheated 300°F oven.
Makes 6 biscuits
NOTE: To make smaller drop biscuits to serve as hors d’oeuvres, use a 2-ounce scoop and bake them for the same amount of time as instructed above.