These biscuits are so ridiculously delicious.
Chef David LeFevre of MB Post has become almost famous for the bacon cheddar buttermilk biscuits served with maple butter ($5 for two) on the menu at his tremendously popular Manhattan Beach social house.
After some urging from my Aunt Kathy I decided to try my hand at making some of these tasty biscuits at her house this morning.
Bacon Cheddar Buttermilk Biscuits
[yield: 12 ]
2 c self-rising flour
1/2 c (1 stick) unsalted butter
1 t sugar
1/2 t salt
1 t baking powder
3/4 c sharp cheddar cheese
7 slices of bacon, roughly chopped
1 c buttermilk
2 T brown sugar, golden
1. preheat oven to 375 degrees F
2. lay bacon on sheet tray and sprinkle with brown sugar. bake until bacon is crisp but not crispy. reserve all bacon grease in a small bowl.
3. combine flour, salt, sugar, and baking powder in a large bowl. work butter into dry ingredients with your hands until the butter is in small pea-size clumps throughout the mixture.
4. add the buttermilk followed by the cheese and bacon. as soon as it all comes together in the bowl, dump the dough ball out onto a floured surface and fold over itself 3-5 times. Be careful to not overwork the dough or your biscuits will be chewy instead of light and fluffy.
5. roll out gently with a rolling pin - but not too much, these biscuits are best when they are nice and thick. Cut the biscuit out using a circle or square ring mold and place onto a sheet tray so that they are touching each other (make sure to spray your tray with Pam first or put some parchment paper down).
6. brush the tops of all the biscuits with remaining bacon fat that you have reserved in a bowl.
7. Bake for 12-15 minutes or until light golden brown on top.
8. while they are baking, make your maple butter. whip 1 cup of butter with 1/4 cup of grade A maple syrup until combined and fluffy.
9. Cut or tear the biscuits apart and spread with maple butter while they are still warm.