- 15 mins
- 45 mins
Ingredients
- 1/2 lb thick-sliced peppered bacon
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 tsp kosher salt
- 1/2 tsp ground white pepper
- 8 T (1 stick) unsalted butter, cut into cubes
- 3/4 cup milk
- 8 oz Gruyere cheese, grated (about 2 cups)
Preparation
Step 1
1. Preheat the oven to 400 F.
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 Gruyere. Crumble the bacon into the bowl. Mix with your hands just until the dough comes together. Don't overmix.
6. Use a 4 oz ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20 to 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 F oven.
Note: To make smaller drop biscuits to serve as hors d'oeuvres, use a 2 oz scoop and bake them for the same amount of time as instructed above.