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These flaky biscuits mix the bold taste of white cheddar with crispy bacon and juicy apple bits for a mouthwatering breakfast option. Fresh rosemary gives a fragrant kick that turns these from basic to spectacular, perfect for lazy Sunday gatherings or paired with your go-to soup.
I whipped up these biscuits during a family get-together and they vanished quicker than everything else served. My wife's mom asked for my recipe right away – that's a big win since she never wants cooking advice from anybody.
Ingredients
- All Purpose Flour: Forms the backbone of your biscuits. Grab unbleached for better taste.
- Baking Powder: Helps your biscuits puff up nicely. Check that it's not expired for the best lift.
- Granulated Sugar: Adds a hint of sweetness to counter the savory components.
- Salt: Boosts all flavors in the mix. Try kosher salt for its pure flavor.
- Black Pepper: Gives a gentle heat kick. Grind it fresh if you can.
- Cold Unsalted Butter: Makes those wonderful flaky bits. Keep it super cold.
- Fresh Rosemary: Offers a fragrant herb note that matches perfectly with the apple and cheese.
- Medium Apple: Brings juiciness and sweet spots throughout. Pick something crisp like Honeycrisp or Granny Smith.
- White Cheddar Cheese: Adds zingy flavor depth. Splurge on aged cheddar for tastier results.
- Bacon: Gives smoky goodness to each bite. Go for thick slices for bigger chunks.
- Heavy Cream: Creates soft, rich texture. Don't swap this for lower fat options.
Detailed Directions
- Get Everything Ready:
- Set your oven to 400°F and put parchment on a baking sheet. Setting up beforehand means you'll work faster while keeping everything nice and cold.
- Combine Dry Stuff:
- Mix flour, baking powder, sugar, salt, and pepper in a big bowl until well blended. This makes sure every biscuit tastes the same all the way through.
- Work In Butter:
- Grab your cheese grater and grate the ice-cold butter straight into your dry mix. This spreads butter better than chopping it. Mix with forks or a pastry tool until you see what looks like rough crumbs with some small pea-sized lumps.
- Add Flavor Boosters:
- Toss in your chopped rosemary, apple chunks, shredded cheddar, and bacon pieces. Spread them evenly without overworking the mix. The apple adds moisture, cheese brings flavor pockets, and bacon gives that hearty taste.
- Pour In Cream and Mix:
- Add 1 cup plus 3 tablespoons of heavy cream and stir with a fork just until it sticks together. It'll look messy and sticky, which is good. Too much mixing makes tough biscuits.
- Form and Cut:
- Dump the dough onto a floured counter and knead gently just 6-7 times to bring it together. Press it to 1 inch thickness and cut rounds with a biscuit cutter, pushing straight down without turning for taller biscuits.
- Bake Until Done:
- Put your biscuits on the ready baking sheet, brush tops with leftover cream, and bake for 18-20 minutes until they're golden brown. The cream helps them shine and brown nicely.
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Rosemary really makes these biscuits special. I've got it growing in my yard all year, and when I'm baking these, the smell takes me back to crisp fall mornings watching my grandma make her famous breakfast treats. She always told me good biscuits need cold stuff and gentle hands.
Storage Tips
You can keep these biscuits in a sealed container at room temp for up to 2 days. If you want them to last longer, cool them completely, pop them in a freezer bag and freeze for up to 3 months. When you want to eat them, wrap in foil and warm in a 350°F oven for around 10 minutes until hot. If heating from frozen, you'll need about 5 extra minutes. They're much better warmed up than eaten cold.
Make Ahead Options
You can make the dough, cut it into rounds, then freeze the raw biscuits on a tray until hard. Toss them in a freezer bag and they'll keep for up to 3 months. When you're ready to bake, put the frozen rounds on a parchment-lined tray, brush with cream, and bake at 400°F for around 22-25 minutes. That way you can have hot biscuits for surprise visitors or lazy weekend breakfasts without much fuss.
Serving Suggestions
Split these tasty biscuits and stuff them with scrambled eggs for amazing breakfast sandwiches. At brunch, try them next to a light green salad with tangy dressing to cut through the richness. They're also fantastic with fall soups like butternut squash or potato leek. Want a fancy starter? Make tiny versions and serve them warm topped with a bit of apple butter or fig jam.
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Eat these biscuits while they're warm and savor each soft, flaky mouthful!
Frequently Asked Questions
- → Can I prep the dough ahead of time?
Sure! You can make the dough in advance, wrap it tightly, and pop it in the fridge for up to 24 hours. Bake when you’re ready for the best results.
- → Which apples are best here?
Go for firm and slightly sweet apples. Honeycrisp, Fuji, or Pink Lady work perfectly to balance the flavors.
- → Can dried rosemary work instead of fresh?
Yes, but since dried rosemary has a stronger flavor, use 1 tablespoon rather than the fresh quantity.
- → What’s the secret to flaky biscuits?
Cold butter is key! Grate it into the mix and don’t overwork the dough to keep those biscuits tender and layered.
- → What meals go well with these biscuits?
They’re perfect with soups and stews or as a breakfast option paired with bacon and eggs. They also shine in hearty breakfast sandwiches!