30 Before 30: White Cheddar, Sage, and Bacon Biscuits (#20)

More biscuits this month? Yes, more biscuits. I love quick breads because if you don't know what you're doing for dinner until later in the day, you can still have a tasty, homemade bread with it. These are meant for breakfast, but I think biscuits belong at every meal. I halved this one, but accidentally forgot to halve the buttermilk, making for a very wet and sticky dough. I worked in some more flour and they ended up more like a drop biscuit than a rolled one. It was an amazing mistake because they were fantastic. I'm sure they're great in normal proportions as well.

White Cheddar, Sage, and Bacon Biscuits via The Tillamook Cheese Cookbook:

Makes approximately 9 biscuits

2 c. all-purpose flour

2 tsp. baking powder

2 tsp. sugar

¾ tsp. baking soda

½ tsp. salt

2 Tb. finely chopped fresh sage leaves

5 Tb. cold unsalted butter, cut into ½-inch pieces

5 bacon slices, cooked crisp, chopped

¾ c. grated white sharp cheddar cheese

¾ c. buttermilk

Place the rack in the middle of the oven and preheat to 425 degrees.

Sift together flour, baking powder, sugar, baking soda, and salt and place in a large bowl. Stir in the sage and, using your fingertips, blend in the butter until the mixture is crumbly and resembles coarse meal.

Stir in the bacon and the cheese. You probably should have made more bacon because let's be serious, you snacked on some of it. Add the buttermilk, and stir just until the mixture begins to form a dough. Gather the dough into a ball, and on a lightly floured surface, knead gently 8 times.

Pat out the dough into a round, ¾-inch thick. Cut the dough with a biscuit cutter (or small drinking glass), and place 1-inch apart on a baking sheet. Bake the biscuits for 15 minutes, or until golden brown.

Cheddar and bacon are natural partners. The addition of sage was not something I would have thought of on my own, but a very welcome one indeed. Seriously, biscuits are far too amazing.

Recipes Complete: 20

Recipes to Go: 10