+
0 (0)

Category: Breads

Restaurant 1833's bacon cheddar biscuits with maple chile butter

Restaurant 1833's bacon cheddar biscuits with maple chile butter
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I had an opportunity to dine at Restaurant 1833 in Monterey, Calif., while visiting for a professional conference. They have a warm, cozy welcoming atmosphere with an interesting menu. The friends I was with decided we would sample ... Read more

Total time: 1 hour, 10 minutes | Makes 12 biscuits

Bacon cheddar biscuits

  • 4 cups (16 1/4 ounces) flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Pinch grated nutmeg
  • 3/4 cup (1 1/2 sticks) chilled butter, cut into pieces
  • 1 pound bacon, cooked, drained and crumbled (about 1 1/2 cups)
  • About 1 cup (4 ounces) grated Gruyère cheese
  • About 1 1/2 cups (6 ounces) grated cheddar cheese
  • 1 cup buttermilk

Step 1In a large bowl, whisk together the flour, sugar, baking powder and soda, salt and nutmeg. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (alternatively, the mixture can be mixed by hand). Scatter in the chilled butter pieces and beat until the butter is almost fully incorporated. Scrape down the bowl and add the bacon and grated Gruyère and cheddar cheese. On low speed, slowly add the buttermilk and beat until the mixture is just combined, careful not to overwork the dough.

Step 2Turn the dough out onto a floured surface and press or roll to a thickness of approximately three-fourths of an inch. Fold the dough into thirds and repeat. Gently press or roll the dough into a rectangle shape measuring 8 inches by 6 inches. Cut the rectangle into 12 (2-inch) square biscuits.

Step 3Carefully transfer the biscuits to a rimmed baking sheet, spacing them an inch or so apart

Step 4Place the biscuits on the baking sheet in the freezer to chill for about 20 minutes. Meanwhile, heat the oven to 375 degrees.

Step 5Place the biscuits in the oven and reduce the heat to 350 degrees. Bake for 20 minutes, then rotate the baking sheet and continue baking until the biscuits are set and a light golden color, an additional 15 to 20 minutes.

Maple chile butter

  • 1/2 cup (1 stick) butter, softened
  • 1/8 teaspoon powdered chile de arbol
  • 1/4 teaspoon maple syrup
  • Salt

Step 1In a medium bowl, beat together the butter, chile powder and maple syrup until the powder and syrup are fully mixed in with the butter. Taste and season as desired with salt. Refrigerate until needed.

Each biscuit, using scant tablespoon maple chile butter
Calories 535; Protein 18 grams; Carbohydrates 36 grams; Fiber 1 gram; Fat 36 grams; Saturated fat 21 grams; Cholesterol 100 mg; Sugar 6 grams; Sodium 745 mg
Found a problem? Let us know at cookbook@latimes.com
More recipes in Breads
Durty Nelly's cheddar green onion biscuits
Pan de muerto
Kamut and cheese muffins
Thyme-cheese scones