Bacon-Parmesan Biscuits

By Reen

Ingredients

• 1/2 lb lean applewood smoked bacon slices
• 2 c all purpose flour
• 1 Tb baking powder
• 1/2 tsp salt
• cayenne pepper to taste
• 1/3 c chilled vegetable shortening
• 1 c fresh grated parmigiano-reggiano cheese
• 1 c milk

Preparation

Step 1

In large skillet, fry bacon over moderate heat until crisp, drain on paper towels and crumble finely.
Preheat oven to 425. Lightly grease a large baking sheet and set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt and cayenne. Add the shortening and cut it into the flour with a pastry cutter until mixture is mealy. Add the bacon, cheese & milk, stir until the dry ingredients are well moistened.
Transfer dough to a lightly floured surface, and knead 4-5 times NO MORE. Pat out dough about 1/2 inch thick and cut out rounds with a 2 inch biscuit cutter. Pat scraps together and cut out more rounds. Arrange rounds on a prepared baking sheet about a 1/2 in apart, and bake in upper third of the oven until golden, 12-15 mins.

Let cool, can store in air tight container for up to 2 weeks