Preheat the oven to 450 degrees. Against the large holes of a box grated, grate the stick of butte rover a bowl or container lined with plastic wrap. Once completely grated, transfer to the freezer until ready to use. In a large mixing bowl, whisk together the flour, salt and baking powder. To this, add the frozen grated butter and gently toss until the butter pieces are all coated in and evenly distributed throughout the flour mixture. Set aside in the freezer. In a large measuring cup, whisk together the greek yogurt (or sour cream) and the butter until well-mixed. TO the butter and flour mixture, add the buttermilk mixture, the bacon pieces and the cheddar cheese. Using a fork, mix until the dough just comes together-if the dough is too dry and crumbly, add some more buttermilk Tablespoon by Tablespoon until a cohesive dough just comes together. Line a large cast-iron skillet with parchment paper and allow to heat up in the oven for about 5 minutes as you shape and cut the
biscuits. Turn the dough out of the bowl and onto a lightly floured work surface. Working quickly (the less you handle any sort of biscuit or scone dough, the better), pat the dough into a large rectangle. Then fold the right-third of the rectangle over, followed by the left third of the rectangle like you're folding a business letter. Pat the dough into a square that's about an inch thick. Using a sharp and lightly floured knife, cut the square into 9 equally sized biscuits. Remove the cast iron pan from the oven and position 5 or 6 of the biscuits into the pan and bake for 12 minutes. At this point, brush the biscuits with melted butter and bake an additional 4-6 minutes, or until the biscuits are golden brown. Transfer the biscuits from the pan to a wire rack or counter top to cool by lifting the parchment paper out of the pan. While the first batch of biscuits are baking, keep the remaining biscuits cold by storing in the freezer, then bake according to the same
instructions described above after lining the cast iron pan with a fresh sheet of parchment paper. Serve biscuits warm and store any leftovers in an airtight container at room temperature for up to three days.
Originally Submitted
6/22/2016
0 Out of 5 from
0 reviews
You can add this Bacon and Cheddar Buttermilk Biscuits recipe to your own private DesktopCookbook.
