Ingredients:
- 4 slices of bacon, chopped
- 1 large onion, chopped
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 3/4 teaspoon of cream of tartar
- 3/4 cup of butter
- 1 cup of milk
Directions:
In a skillet cook bacon and onion until bacon is slightly crisp and onion is tender. Drain off and discard fat.
In a bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Combine milk and bacon mixture; add all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough to 3/4-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling dough scraps as necessary. Place unbaked biscuits on baking sheet; freeze 1 hour. Transfer to a plastic freezer bag. Seal, label, and freeze up to 1 month. Makes 12 biscuits.
TO SERVE: Preheat oven to 350 degrees F. Place frozen biscuits 1 inch apart on ungreased baking sheet. Bake 25 minutes or until golden.
Okay, first of all, I doubled. The other changes I made were mainly in the baking part, although I think I probably cooked the onions a bit more than is implied in the recipe (that bacon just wouldn't get crispy!). Oh, and I didn't drain the fat either (why drain bacon grease?!) I used a small biscuit cutter; didn't really think we needed 2 1/2" biscuits at fellowship. :) After that I baked the biscuits just like we usually do our normal biscuits: cast iron skillets with bacon grease in a 425* oven while cutting them out, biscuits flipped in the bacon grease, bake for 20-25 minutes or until done. Once they were done, I put them on cooling racks since I wanted to transfer them to a plastic container fairly soon.
I have a few changes I'd like to try next time as well: Buttermilk instead of sweet milk; I don't think a bit more tang would hurt the biscuits at all, and they might even rise a little better. More bacon. Go figure. I wouldn't mind trying to freeze them like they suggest either, but these are the kind of things we'll most likely want as soon as the dough's made. ;)
Oh, and the bacon butter I brought with these biscuits was just a pound of room temperature butter with as many slices of crispy bacon crumbled into the butter to make it look right. Nothing difficult, just gotta think to cook the bacon ahead of time; it can take a while to get the bacon good and crispy.
Enjoy!
