Bacon and Jam Stuffed Cheesy Biscuits

You’re welcome. You can now have beer, cheese, and bacon in ONE biscuit.

These are cheesey drop biscuits.  The drop refers to the method that they are shaped.  No fussy rolling and cutting.  Just scoop up the dough and plop it onto a pan.  To give them a little more decadence I have stuffed them with crumbled bacon and jelly.  Any kind of jelly or jam works well with these.  I have used both Strawberry Chipotle and Porter jelly and they are both delicious.

Potlicker Stuffed Biscuits

• 2 c flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 6 tbl cold butter (cut into cubes)
• 1/2 cup grated cheese (cheddar works well)
• 1 1/3 c buttermilk
• 2-3 strips bacon, crumbled
• Potlicker Jelly

Toss the dry ingredients together.  Cut or rub the butter and cheese into the dry ingredients.My favorite method for this is to rub bits of butter and flour between my thumb and my fingers. 

These movements should be quick so as not to overly soften the butter.  The idea is not to completely mix the butter into the flour but to create small pockets of butter into the flour.  This is what makes biscuits fluffy and flaky.  Keep rubbing in the butter and cheese until the largest pieces of butter are about the size of a pea.

Stir in the milk.  Stir only until there are no more dry spots.  If necessary add a tablespoon or 2 more milk.  It should form a soft dough.  Not a stiff batter.  Do not over mix.  Over mixing creates tough biscuits.

Drop by spoonfuls onto a greased baking sheet.  Using wet finger (this helps keep the dough from sticking to your finger) press indentions into the the dough creating little nest shapes.  Fill each indentation with bacon and jelly.  Top with a smaller spoonful of dough.

Wet your fingers again and pinch the top and bottom of the biscuits together to create little domes.  Top each biscuit with more cheese and bake at 375 for 20-25 minutes.

If you want to skip the stuffing step,  just drop the biscuits on the tray.  Top with cheese and bake.  Serve the jelly and bacon on the side.

 

-Susan

 

Susan has a degree in Baking and Pastry Arts from the Culinary Institute of America and her peers bestowed an honorary award for merit in wine and beer. She is an accomplished pastry chef in DC and someone I go to for baking advice. Susan is my twin and I am constantly telling her that she should move to Vermont