Bacon Blue Cheese Buttermilk Biscuits

from Jaime Isobe

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Jaime Isobe's Bacon Blue Cheese Buttermilk Biscuits
Create Cooking Challenge 2016 winner Jaime Isobe elevates a comfort-food staple with his recipe for Bacon Blue Cheese Buttermilk Biscuits.

2 ½ sticks (10oz) unsalted butter
6 strips of bacon cut into ½ inch lardons
4 oz blue cheese
3 cups all purpose flour
2 TBSP Kosher salt
1 TBSP baking powder
2 tsp baking soda
1 ½ TBSP molasses
1 ½ cups buttermilk

1. Freeze 2 ½ sticks of unsalted butter for at least 2 hours.

2. Fry the bacon in a dry pan until crisp. Remove to a paper towel and drain. Cool to room temperature and set aside. Crumble the blue cheese into pea sized morsels, add to the bacon, and refrigerate until needed.

3. In a mixing bowl, whisk together the flour, Kosher salt, baking powder, and baking soda. Remove the butter from the freezer and grate using the large hole side of a box grater. Quickly mix in with your dry ingredients and return to the freezer for 10 minutes.

4. In a cup, mix together the molasses and buttermilk. Remove the butter and flour mix from the freezer, make a well in the center, drop in your crumbled bacon and blue cheese, and pour in the wet ingredients. Quickly fold in the flour making sure not to overwork the mix. You’re ready to form biscuits once all of the flour is incorporated and the mix no longer has dry pockets.

5. Make compact balls of the mix using 2 large spoons and place them on a baking sheet lined with parchment paper. You should yield 10 to 12 biscuits. Bake in a preheated 325F oven until the biscuits are sturdy and golden brown. About 15 - 20 minutes.
6. Optional: dip in maple syrup and ponder the deeper meaning of life.