* Exported from MasterCook *
Biscuits, Bacon Ranch
Recipe By :King Arthur Baking Co.
Serving Size : 52 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Dough
2 1/2 cups White Whole Wheat Flour -- (283g)
1/2 cup Unbleached All-Purpose Flour -- (60g)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons onion powder -- (27g)
1 teaspoon garlic powder
2 tablespoons chopped fresh chives -- or 1 tablespoon dried chives
8 tablespoons cold unsalted butter -- (113g)
1 cup cooked chopped bacon -- scant cup, Note
1 large egg
1 cup buttermilk -- (227g)
1 tablespoon honey
Topping
buttermilk -- for brushing
grated Parmesan cheese -- optional
Note: 3/4 pound bacon (before cooking) yields 1C cooked and chopped.
What's more irresistible than a miniature warm biscuit? A miniature
biscuit tailored to adult tastes. White whole wheat flour imparts
nutty sweetness, the ideal background for savory ranch
dressing-inspired spices and crunchy bits of bacon.
PREP: 20 mins
BAKE: 13 to 15 mins
TOTAL: 35 mins
YIELD: about 4 dozen biscuits
Preheat the oven to 400F. Lightly grease a baking sheet or line with
parchment.
In a large bowl, whisk together the flours, baking powder, baking
soda, salt, onion and garlic powders, and chives.
Work in the butter, mixing until coarse crumbs form. Stir in the bacon.
In a large measuring cup, whisk together the egg, buttermilk, and
honey. Add all at once to the flour mixture; stir until the dough is
evenly moistened. Turn the dough out onto a floured surface and,
using a bench knife or bowl scraper, fold it over on itself three or
four times, until it comes together.
Pat the dough into a 3/4"-thick slab. Cut it into 1" squares and
transfer to the prepared baking sheet. Stack any leftover dough
scraps on top of one another, fold over once or twice, and cut again
to use up the remaining dough.
Brush the tops of the biscuits with buttermilk and sprinkle with
Parmesan cheese.
Bake the biscuits for 13 to 15 minutes, until their tops are golden
brown. Remove them from the oven and serve warm.
Store any leftover biscuits, well wrapped, at room temperature for a
couple of days; freeze for longer storage.
Cal 51, Fat 2g, Carb 6g, Sod 69mg, Fiber 1g, Pro 1g
S(Internet address):
https://www.kingarthurbaking.com/recipes/bacon-ranch-biscuits-recipe
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Per Serving (excluding unknown items): 72 Calories; 4g Fat (52.3%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1026