Yesterday was bittersweet. I packed away my summer clothes. Goodbye shorts and flip flops. Hello sweaters, tights and my favorite accessory ever, my riding boots. As much as I adore summer, I really like fall fashion. So as sad as I am to see my favorite season pass, I’m kind of excited to wear some of my favorite pieces of clothing again.
Along with the sweaters comes heartier food. I resisted fall cooking for as long as I could. But this chilly New England weather demands warm comfort foods.
And while I love pots of steaming soups and stews, my kids aren’t quite onboard with those offerings. Unless of course there is some fantastic bready thing on the side. In that case they are a bit more enthusiastic.
Up for your carb consideration today is a biscuit that will sing to the man in your life. A deep lusty operatic song. At least it sings to the men in MY life. It’s like a man bread trifecta. Beer, bacon and cheese all in one biscuit. I was toying with calling this a Man Biscuit but I thought that would allude to other things.
And this blog is not that type of blog. Not that that wouldn’t be interesting. Ahem.
Bacon and beer go together like Snoopy and Woodstock. Don’t you think? And cheese goes with everything. So the combination of the three stuffed into a biscuit is a bit of gluten perfection. Or glutton perfection depending on how you look at it.
I’ve never been much of a beer drinker until just recently. Wine has always been my drink of choice. But apparently my taste buds are changing because I’m starting to enjoy beer. The beers I’m getting into are the more full bodied types which makes sense because my wine of choice is a very full bodied red. I’ve never been a light anything type of girl.
Which is a good thing because these biscuits are far from light…
Usually biscuit recipes call for cream, milk or buttermilk. In this recipe I used the beer as my liquid of choice. And there is no questioning that beer is an ingredient when you bite into these biscuits. Matter of fact, while they are baking, your kitchen will smell like you are homebrewing beer. The scent of warm beer and smoky bacon should be a Yankee Candle scent. It just works.
While these biscuits go great with chili and just about anything else that can be boiled in a pot, they are damn good on their own. Shortly after baking these biscuits the pan was bare. Which meant that I had a huge pot of chili and no carb to serve it with. You might want to budget for loss when you bake these. Make a double batch.
- 10 oz bacon, cooked crisp and crumbled (reserve 2 Tbsp of bacon fat)
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- fresh cracked black pepper to taste
- 2 Tbsp shortening
- 8 oz cheddar cheese, shredded
- 1 cup beer (use something heavier, not Bud Light)
- Preheat oven to 450º.
- In a large mixing bowl, combine flour, baking powder, salt and pepper. Add 2 Tbsp bacon fat and shortening. Using fingers, pinch the fats into the flour mixture. You want to just slightly work it into the mix.
- Add cheese, bacon and beer. Mix just until it comes together. Dump the dough onto a floured countertop and form dough into a 1½” thick round. Don’t overwork the dough. Just pat it together and lightly flatten it to the 1½” thickness. Overworking the dough will make it tough.
- Cut into rounds and place on baking sheet. Bake in a 450º oven for 15 to 20 minutes. They will be golden brown and people will have their noses pressed to the oven door. Especially the men.
- Serve warm.