Magnolia Table Bacon And Gruyère Biscuits

photography of fruits on a tray

Photo by Valeria Boltneva on Pexels.com

Today I picked the last of my summer herbs out of my garden since a frost is coming tonight and they will be long gone by morning. I chopped the herbs. Then I mixed chives, oregano, and parsley into fresh creamery butter and added black pepper, a dash of salt and some  Nanomi Togarashi (Japanese hot spice available in Asian markets) to make herb butter to go with my bacon and Gruyère biscuits.

Optimized-magnolia bloom

To make my biscuits I used the Magnolia Table Bacon And Gruyère Biscuit recipe from the cookbook Magnolia Table, a collection of recipes for gathering. I tried making the biscuits in the shape of spoons in a new spoon cookie tray I recently purchased.  I was not too crazy about the shape of the biscuits but the taste was delicious! The biscuits are buttery, savory and crispy. You will love serving these on your holiday table!

 

Bacon And Gruyère Biscuits

1/2 pound thick-sliced peppered bacon

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

8 tablespoons (1 stick) unsalted butter, but into cubes

3/4 cup milk

8 ounces Gruyère cheese, grated (about 2 cups)

  1.  Pre-heat oven to 400 degrees Fahrenheit.
  2.  Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Line a second baking sheet with paper towels and transfer the bacon to the paper towels to drain.  Set aside.
  3. Line another baking sheet with parchment paper.
  4. In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles.
  5. Transfer the mixture to a large bowl and add the milk and Gruyère. Crumble the bacon into the bowl. Mix with your hands just until the dough comes together. Do not overmix.
  6. Use a 4 ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20-25 minutes. Let cool slightly in the pan on a rack.
  7. Biscuits are best the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm in a preheated 300 degree Fahrenheit oven.

Makes 6 biscuits.

Note: To make smaller drop biscuits to serve as hors’doeuvres, use a 2 ounce scoop and bake them for the same amount of time as instructed above.

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

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