Flaky biscuits, creamy cheddar, black pepper and bacon all
in one bite? Yes please!! Our Pepper
Alpine Cheddar is fully enrobed in warm black pepper, adding a depth of
flavor to any dish. We can’t get enough of cheddar biscuits, so how can we go
wrong with an even more savory version that brings together Pepper Alpine,
crispy bacon, sun dried tomatoes and fresh parsley?
Pro tip! Two tricks to achieve fluffy biscuits are fresh baking powder
and COLD ingredients so toss that butter in the freezer before you get started.
Ingredients
4 cups all-purpose flour
2 cup shredded Pepper Alpine Cheddar
6 slices bacon, cooked crisp and diced
1/4 cup chopped fresh parsley leaves
¼ cup chopped sun dried tomatoes
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup unsalted butter, frozen
1 3/4 cups buttermilk
Directions
Place butter in the freezer.
Preheat oven to 425 degrees F. Line a baking sheet with
parchment paper or a silicone baking mat.
In a large bowl, combine flour, cheese, bacon, parsley, sun
dried tomatoes, baking powder, baking soda, and salt.
Remove butter from the freezer and grate using a food
processor or a box grater. Work fast! Stir into the flour mixture.
Add buttermilk and stir until a soft dough forms. Add a
tablespoon more buttermilk at a time if needed.
Flour your working surface and turn the dough out of the
bowl. Knead the dough lightly if needed a few times to bring it together and
pat it into a rectangle. Fold the edges of the rectangle into the middle and pat lightly. Turn 90 degrees and fold the edges in again and pat lightly.
Turn and pat the dough one last time into a 1.5 inch thick rectangle.
Cut dough into 12 squares using a bench scraper or sharp knife. Place biscuits
onto the baking sheet and bake for 15 minutes, or until golden brown.
Serve warm. Delicious with butter, or top with an egg and
more cheese for a savory breakfast sandwich.
