Archive for the ‘biscuits’ Category

You know, being a baker has it’s ups and downs. I’m pretty sure the ups outweigh the downs but just to be sure we should probably make a list of each. I’ve gotten real into list making lately. They’re super helpful in about a gazillion different ways but you have to be careful because they can also become a crazy obsession and take over your whole life. Making lists is great until you can’t find the list you’re looking for because there are about a gazillion different lists all over your apartment. Maybe I should make a pros and cons list for list-making, too. I wonder how many times is too many to say the word ‘list’ in a blog post? I’m sure I’ve exceeded it. And completely forgotten what I was trying to accomplish here in the process. Baking! Ups and downs! Lists! There it is.

Ups include, but are not limited to, the following:

  • Frequent visitors looking for something sweet help make living alone not lonely.
  • Good smells. Because there’s really nothing in the world like a good smell to trigger good feelings. It’s science.
  • Good eats. This will also be included on the list of cons…
  • Cash flow (if, like me, you choose to pedal your wares.)
  • Creative outlet by which to be, well, creative. Therapeutic is another perk, but creating is my form of therapy so they’re in the same category.
  • Boredom is kept at bay with an endless number of new recipes to play with.
  • Good smells. It’s too good to just count once. It counts twice. My blog, my rules.

Downs include, and may actually be limited to, the following:

  • Baking in the summer time means it’s hot outside AND inside. There’s no escaping it. Even with all the fans on and the a.c. cranked down as far as your pocket book can stand. You either sweat or pay for your electric bill with your soul. Or in my case, both.
  • Good eats. It’s a double-edged sword. Dammit.

And there it is, the ups win by a landslide. Shocker. You know how I included good smells twice in my ups list? That’s due in part to the am-AH-zing (Happy Endings, anyone?! You should watch it. It’s totes hilar.) smell wafting through my apartment right now. It’s the smell of apple-smoked bacon and cheddar scones. Which basically means my apartment smells like bacon. Lord have mercy. I’m usually all about the sweet, but let us not forget that pastry is a wide world full of delicious savory treats, as well. Savory treats that include bacon. Lord have mercy. You should make these for breakfast tomorrow morning and then be really polite about it and put them on a lovely little plate with a pad of butter and eat them with a fork instead of shoveling them from the (extremely hot) baking sheet straight into your mouth. But if you do choose the latter, have a glass of water sitting close by because odds are you’ll burn your tongue. I’m just guessing, of course. I would never do such a thing.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
  • 1 1/2 cups grated sharp cheddar cheese
  • 3 green onions, thinly sliced
  • 10 slices of bacon, cooked and chopped
  • 3/4 – 1 1/2 cups buttermilk
  • 1 egg
  • 2 tablespoons water


Preheat oven to 400* F. Using mixer fitted with paddle attachment, combine flour, baking powder, salt, and pepper in bowl on low speed. With mixer running, gradually add in the cubes of butter until it resembles coarse meal and the flour-butter bits are pea-sized. Toss in grated cheese and mix until just incorporated. Remove bowl from mixer and add in green onions, bacon, and 3/4 cup of buttermilk. Mix by hand until the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk a tablespoon at a time until the dough forms a pliable ball. Stir as lightly and as little as possible. Turn the dough out onto a lightly floured surface and, using a well-floured rolling pin, flatten the dough into a circle about 10 inches wide and 1/2 inch thick. Cut into 10-12 equal wedges (or smaller, your choice.) Whisk together the egg and water in small bowl and brush the top of each wedge. Bake on ungreased cookie sheet for 15-20 minutes or until golden brown and no longer sticky in the middle.

I’ve said it before and I’ll say it again:
Lord have mercy

Look at those babies. Golden brown and flaky and, most importantly, loaded with bacon. Sweet, sweet bacon. There are so many things to love about bacon. Too many, really. We should make a list…




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