Recipe By : Gourmet Magazine 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- finely minced
4 slices crisply cooked bacon -- finely minced
(reserve 2 tablespoons of bacon fat)
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
3/4 cup extra sharp Cheddar cheese -- coarsely grated
2/3 cup milk
In a skillet, cook the onion in the reserved fat over moderately low heat,
stirring, until it is softened; let mixture cool. In a small bowl combine
the onion mixture with the finely minced (do this in a food processor) bacon;
season with freshly ground pepper. Into a bowl, sift together the flour, the
baking powder, the baking soda, and the salt. Add the shortening and blend
the mixture until it resembles coarse meal. Stir in the bacon mixture and
the Cheddar; add the milk and stir the mixture until it just forms a soft
sticky dough. Drop the dough by rounded tablespoons onto a buttered baking
sheet. Bake the biscuits in the middle of a preheated 425 oven for 15 to 17
or until pale golden brown. Makes about 16 biscuits.
