Baking from scratch is extremely time consuming, but definitely worth all the effort! Yet, biscuits are one of the easiest breakfast to make. Especially when you have no time in the morning. These cheese and bacon biscuits are light and flaky, even with shreds of sharp cheddar and bacon bits floating throughout each delicate bite. Warm from the oven dripping with butter, they make the perfect accompaniment to eggs. My son also loves to grab them straight from the cupboard for a snack. With all the added preservatives and extras I can never pronounce, I like to make my families’ go-to food as much as possible.
What makes these biscuits healthier? Well, I used turkey bacon and 2% milk sharp cheddar cheese in this recipe. Does it make any difference in how the biscuits taste? Really, no. Turkey bacon does have a slightly different flavor, but when it’s cooked up, nice and crispy, and crumbled into tiny bits, we’re talking about total deliciousness! The true test though, is that my pickiest eaters gobble them up.
Cheese & Bacon Biscuits
9 ounces (1 cup+2 tablespoons) water
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup shredded sharp cheddar cheese (made with 2% milk)
3 cups flour
2 teaspoons dry active yeast
3 tablespoons (turkey) bacon bits
*Note: I made my dough in my bread maker. If you have one, I highly recommend using the dough setting to do the hard work of mixing, kneading, and rising. If you don’t have one, here is a wonderful tutorial made by a friend of mine: http://lovefoodies.com/how-to-knead-rise-and-shape-dough.html#.UzgrhNvn9qY
Cut the bacon into small strips (I used scissors to cut the slices directly into the pan.)
Cook while stirring, until crispy and cooked through. Drain on paper towels and set aside.
Add each ingredient in order except the bacon. Start the bread maker on the dough setting and set a timer for 35 minutes (into the hour and a half dough timer.) Once the bacon has cooled, break into smaller pieces. At the 35 minute mark, add the bacon bits to the dough.
Once the dough has finished, remove from the bread maker pan onto a floured board. Roll dough into an even shape, cut into small pieces (about 18-20,) and roll each into a ball. Place balls of dough onto a greased pan, cover with a kitchen towel, and let rise 30-40 minutes or until doubled in size.
Preheat oven to 350 and bake for 20-25 minutes or until browned. Don’t worry about the sides (especially if they grew together,) judge by the top color. Cool on a wire rack. They should last a least a week in a sealed container, but they never last long enough in my house to tell.