¼cup (~0.5 oz)parmesan cheese,shredded (if you don’t have, use 1 ¼ cup; 4oz. cheddar)
⅓cup (15 grams)fresh chives,chopped
¾cup (180 grams)cold buttermilk,plus extra for brushing
Prepare the biscuit ingredients
Note: It’s important to have all your ingredients prepped and ready to go before you start making the biscuits since you need to work quickly to ensure the butter and buttermilk remain cold and don’t get too warm from sitting out. Place the bacon in a large skillet. I like to add my bacon to a cold pan so it slowly renders the fat and creates a crispier bacon.
Cook on medium heat until brown and crispy, about 5-7 minutes.
Transfer the bacon to a paper towel-lined plate to remove any excess grease. Allow bacon to cool and then dice into bite-sized pieces. Set aside.
In the meantime, while the bacon is cooking, cube the butter into chunks. Keep in the refrigerator while you prep the rest of the ingredients.
Next, shred the cheese. Set aside. Chop the green onions. Set aside.
Make the bacon cheddar chive biscuits
Preheat the oven to 425°F.
In a large mixing bowl, whisk the flour, baking powder, baking soda, sugar, salt, pepper and spices (optional) together until combined.
Gently toss the cold chunks of butter into the flour mixture to coat. Then press the chunks of butter in between your fingertips and incorporate with the flour until the butter is about pea-sized. It’s okay if some chunks are bigger in size (about the size of a walnut).
Stir in the shredded cheese, chives, and chopped bacon using a rubber spatula and mix until combined.
Make a well in the center and slowly add in the buttermilk. Stir with the rubber spatula until moistened.
Transfer the mixture to a lightly floured work surface. Don’t worry if there are dry patches. It will come together.
Gather the dough and flour and pat it into a rectangle.
Using a bench scraper, fold the dough over itself and then pat down and fold over again until no more dry patches remain.
Once incorporated, pat the dough into a long rectangle about ½-inch thick. Then fold it into thirds like a letter. Pat down and repeat one more time.
Pat the dough down into a rectangle about 1-inch thick.
Cut into 2” squares for 8 small biscuits. Or cut into 6 biscuits for bigger biscuits.
Place on a parchment lined baking sheet, spaced 2-inches apart.
Transfer the baking tray to the freezer to let the biscuits chill for about 10-15 minutes.
Brush the tops of the biscuits with buttermilk or an egg wash if you want them extra golden brown on top. For the egg wash, beat an egg with 1 tablespoon of water.
Bake 16-18 minutes or until golden brown.
To make ahead, freeze the unbaked biscuits and keep in an airtight freezer-safe bag or container. Then remove the biscuits from the freezer, place on a baking sheet, brush the tops with buttermilk or egg wash, and bake from frozen adjusting the bake time by adding a few minutes.
Flaky Bacon Cheddar Chive Biscuits https://studiobaked.com/flaky-bacon-cheddar-chive-biscuits/ April 12, 2020