• Katherine Arthurs

Bacon, Rosemary & Cheddar Biscuits

Do you like biscuits or rolls?

When @dianemorrisey posted this recipe, I knew I had to make them. Of course, I changed the recipe a bit - making them gluten free, adding more bacon and testing it out by freezing the cut biscuits before cooking them...and then on Thanksgiving day thawing them and baking them. I loved them!

The texture, flaky dough and earthiness from the rosemary - won me over!

Bacon, Rosemary & Cheddar Biscuits

2 Cups Gluten Free Flour Blend (I use Bob Red Mills) 1 Tablespoon + 1 Teaspoon Baking Powder 3/4 Teaspoon Salt 1/2 Teaspoon Black Pepper 6 Tablespoons cold Unsalted Butter, cut into small cubes (keep in refrigerator until needed) 1/4 Cup Fresh Rosemary chopped 1/2 cup white cheddar cheese, shredded 6 slices bacon, cooked and crumbled 1 Cup + 3 tablespoons Heavy Cream

Preheat oven to 400F. Line a large baking sheet with a piece of parchment paper; set aside.

In a food processor combine the flour, baking powder, sugar, salt, rosemary and black pepper; pulse to combine. Add in the butter that’s been cubed up small and pulse, stopping when the mixture is a coarse meal. Turn the mixture into a large bowl then add in the grated cheese, crumbled bacon and 1 cup + 3 tablespoons of the cream; stir with a fork just until a messy ball is formed. Sprinkle your countertop with flour and pour out the dough onto the floured surface. With floured hands, knead until the dough has been worked into a ball. Pat the mixture into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. Work quickly since you want the butter to stay as cold as possible.

Place the biscuits on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

**Tip - make the dough and cut the biscuits and FREEZE them for another day. This is what I did a few days before Thanksgiving. Thaw them in your refrigerator for 4-6 hours before baking them.

**#2 Tip - When you are getting the ingredients together, add the unsalted butter to the freezer - it may only be in there for less than 10 minutes, but it will make it even colder - which will help make your biscuits fluffier and have more layers.

***#3 Tip - brush the biscuits with a little bit of the heavy cream and they turn a bit more golden brown in the oven.