Flaky Bacon Biscuits

Friday, November 8, 2013

 
Traditionally we make these  flaky biscuits with pork cracklings. I'm not sure how many of you actually made or had cracklings but boy they are good. With a piece of good thick crusted bread. Probably not the healthiest thing to snack on but I do my share of workouts so I think it is okay to indulge once in  a while. Pork cracklings are made from pork belly and since they take a little bit of time to make I wanted to try using readily available bacon instead. So you can make them, too.  Bacon  is also made from pork belly so they are pretty similar. Taste is little different but that didn't stop me. It is bacon, it will be delicious. Anything with bacon is good.  I chose a thick style bacon. I don't like smoked bacon very much or honey bacon for that matter. So it is completely up to you, use what flavor you like, you can definitely experiment with it.
Oh, and yes, you can use more bacon in this recipe.



Flaky Bacon Biscuits

3/4 lb(340grams) thick sliced bacon
1/4cup (60grams)room temperature butter
3 1/2 tsp dry yeast
3 1/3 cup(500 grams) all purpose flour plus more for dusting
2tsp salt
1/4 tsp ground pepper
1/4tsp sugar
1cup(240ml) warm milk
1/2cup(130grams) sour cream or plain Greek Yogurt
1egg
egg wash :1 egg + 1 tbl warm water, whisk together.

Stir together flour, salt and pepper.
Preheat oven to 400F. Roast bacon for 10-15 minutes, until golden brown. Let cool.
Ground the bacon.
Into the ground bacon add 1/2 cup of flour mixture and also add butter. Stir until combined, set aside.

Prepare yeast - whisk together yeast, sugar and milk, set aside for 5 minutes.

Make the yeast dough, into the flour, add yeast mixture, egg and sour cream. Knead until soft dough is formed.

Flour the work surface and knead the dough until playable. Spread it with your hands or roll it out using a rolling pin. Spread bacon filling on the top and fold the right side to the center and then left side over to the center, turn clockwise. Roll it out again and repeat 4-5 times.
After the last fold, roll it out to about 1 inch thick. Cut out small biscuits, using a small cookie cutter, around 1.5 across. Re-fold the scraps.
Place the biscuits on a baking sheet lined with parchment paper. Cover with damp paper towel and let rise for 30-40 minutes.
Preheat oven to 350F.
Once risen brush each biscuit with egg wash, take a special caution not to brush the sides.
Bake for 13-15 minutes.
Let cool and enjoy. These can be frozen.

 


Bacon Biscuits are excellent with wine. You can also freeze them and when you need them, just let them defrost on the counter.

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