White Cheddar, Bacon, and Apple Biscuits
User Reviews
4.9
White Cheddar, Bacon, and Apple Biscuits
Description
White Cheddar, Bacon, and Apple Biscuits blend all-purpose flour with baking powder, sugar, salt, and pepper. Cold unsalted butter is shredded into the dry ingredients, creating a coarse, meal-like base essential for flaky biscuits. Fresh rosemary adds herbal brightness. Chopped peeled apple, shredded white cheddar cheese, and cooked crumbled bacon are folded in, adding fruit sweetness, sharpness, and smoky savoriness respectively. Heavy cream moistens the dough, making it sticky but workable.
The dough is kneaded briefly on a floured surface and cut into rounds before baking at 400°F, which produces biscuits with a lightly crisp exterior and tender interior. The cream brushed on top helps develop a golden, slightly shiny crust. These biscuits combine sweet, salty, and savory flavors with varied textures from the apple, bacon, and cheese.
Serving these biscuits warm would highlight the melty cheese and tender crumb. They pair well with breakfast or brunch dishes and could accompany soups or salads. Using fresh rosemary and cold butter are key for flavor and successful texture. Baking just until golden helps maintain moisture inside the biscuits.
Ingredients
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder 1 teaspoon
- 2 Tablespoons granulated sugar
- 3/4 Teaspoon salt kosher or table salt
- 1/2 Teaspoon black pepper freshly ground
- 6 Tablespoons unsalted butter very cold
- 1/4 Cup rosemary fresh, chopped
- 1 apple medium-sized, peeled and chopped (small dice
- 1/2 cup cheddar cheese white, grated
- 6 lices Bacon cooked and crumbled
- 1 Cup heavy cream 4 tablespoons, divided
Instructions
- Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use two forks or a pastry cutter to work the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the chopped apple, grated cheese, crumbled bacon and 1 cup + 3 tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These make excellent breakfast sandwiches.
User Reviews
Overall Rating
4.9
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