Bacon, Onion & Cheddar Biscuits
Did you have a fabulous Labor Day weekend? Was it filled with picnics, food, and lots of deliciousness? I sure hope so! My Labor Day weekend could be summed up as follows: Cracker Barrel, Niagara Falls, Toronto, international traffic ticket, Hockey Hall of Fame, CN Tower, apple pie caramel apple, homemade pizza, Madden11, and a successful fantasy football draft. There you have it – my holiday weekend in a nutshell. Pretty productive, if I do say so myself.
Now, anytime you take a road trip it is imperative that you have good snacks for the car. When we went to the Outer Banks a few weeks ago, my Chief Culinary Consultant stocked the car with awesome goodies – Fig Newtons (LOVE), Twizzlers (LOVE), cheese-filled pretzels (umm, hello!), water, and Diet Coke. And he also devised a plan to order pizza for us for dinner the night before so we would have leftovers to take in the car as well. Pure genius. For our trip to Canada I did my part by bringing along the Gingered Carrot Cake Cookies and these biscuits. Because biscuits with bacon and cheddar cheese are never a bad idea. Ever. (Plus, they’re good to have as back up for when you polish off the carrot cake cookies to console yourself after receiving a $110 traffic ticket approximately 2 minutes after arriving in a new city.)
These are pretty standard biscuits, although they do include a little vegetable oil and milk, so they’re not your traditional butter/buttermilk biscuits, but they are light, tender, and packed to the brim with flavor. I think a few cracks of freshly ground pepper would also be fabulous in these. This recipe calls for frying the bacon on the stove and then sauteing the onions in some of the leftover bacon grease. You could also make the bacon in the microwave and give the onion a quick saute in some butter or olive oil while the bacon is cooking. Some people will only cook bacon on the stove, and some don’t like the mess. Do what works for you because no matter the method, you can’t screw up bacon, cheese and buttery flakiness. You just can’t.
What are your favorite road trip car snacks?
Bacon, Onion & Cheddar Biscuits
- 1 tablespoon unsalted butter
- 1 small onion, finely diced (about 1 cup)
- 2 cups (283 grams) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 4 tablespoons (57 grams) butter, cubed and chilled
- ⅔ cup milk
- 4 tablespoons vegetable oil
- 1 egg
- 10 slices bacon, cooked and coarsely chopped
- 4 ounces cheddar cheese, shredded (about 1 cup)
- Preheat the oven to 375 degrees F. Grease a standard muffin pan and set aside.
- In a small skillet, melt the 1 tablespoon butter over medium heat (if you used a skillet to cook the bacon, then you can use bacon drippings!). Add the onion and sauté until soft and browned, about 5 minutes. Remove from the pan to cool.
- In a large bowl, whisk together the flour, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until combined and the mixture is crumbly.
- In a small bowl, whisk together the milk, oil and egg.
- Add the milk mixture to the dry ingredients, and gently toss with a fork until the flour mixture is mostly moistened (lumps will remain). Add the bacon, onions and cheddar cheese. Using a rubber spatula, gently mix together until combined.
- Spoon the batter into the prepared muffin pan. Bake for 20 to 22 minutes, or until golden brown. Allow to cool for 10 minutes, then remove from the pan and serve warm or at room temperature. The biscuits are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
- You can substitute 1 tablespoon of bacon drippings for the 1 tablespoon of butter used to cook the onions.
- You can skip the muffin tin and just scoop the biscuit dough onto a parchment-lined baking sheet for drop biscuits.