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BISCUITS, SCONES, MUFFINS & QUICK BREADS

These bacon-, cheese-, and herb-flecked biscuits are hearty and savory, and they make a great breakfast. You can use whatever kind of hard, shreddable cheese that you prefer, but cheddar really shines in this recipe.

MAKES 10 TO 12 BISCUITS

2 cups all-purpose flour1 tablespoon sugar3 teaspoons baking powder1 teaspoon salt

1

⁄2 teaspoon freshly ground black pepper

2 teaspoons chopped fresh herbs of your choice

1⁄2 cup shortening chilled and cubed1 cup shredded cheddar cheese

2 to 3 tablespoons crumbled cooked bacon

3⁄4 cup buttermilkMilk Coarse sea salt

Preheat the oven to 400°F and line a baking sheet with parchment paper or a nonstick mat. In a large bowl, mix together the flour, sugar, baking powder, salt, pepper, and herbs. With a pastry blender or your fingertips, cut in the shortening until the mixture has small, pea-sized chunks of shortening throughout. Stir in the cheese and bacon. Stir in the buttermilk until just combined.

Turn out the dough onto a floured work surface. Pat the dough into a square about 1⁄2 inch thick. Using a large knife, cut the dough into 10 to 12 square biscuits, and place onto your baking sheet. Brush the tops with milk and sprinkle coarse sea salt over the top. Bake until the biscuits are golden brown on top, 13 to 15 minutes. Enjoy warm or at room temperature.

CHEDDAR, BACON & HERB BISCUITS