This time of year, I don’t do as many “fancy,” time consuming breakfasts. I want to get outside. In fact, after our peas are sufficiently soaked, we are heading out in about an hour to finally get some damn vegetables planted. So obviously this called for a simple but hearty breakfast. I ran across these on the interwebs but I forgot I also have this recipe in one of my Pastry Queen cookbooks. I remember bookmarking them way back when and promptly forgetting about them, believing scones to be beyond my cooking skill set. Erik called these “super biscuits” (nevermind that they’re scones, honey badger don’t care) and he lost his mind over them. That’s how you know a recipe is truly great: Mr. Picky loves it enough to eat several.
Bacon, Cheddar and Chives Scones (aka Super Biscuits)*
recipe from Lemon Drops Foodie
1 1/2 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 Tablespoons cold butter, cut into small pieces
3/4 cup shredded cheddar cheese
1 1/2 Tablespoons snipped chives
5 slices bacon, cooked crisp and diced up into small pieces
buttermilk: so here’s the deal with the buttermilk. I can’t do maths. The original recipe wanted 1 1/4 cups. So I just halved the 1 cup and the 1/4 cup to come up with a halved version of 1 1/4. Make sense? I know it doesn’t. Oh well. If you know a better way of halving 1 1/4 cups, please tell me.
Heat the oven to 400. Line a baking sheet with parchment paper. Mix the flour, baking powder, salt and pepper in a food processor. Pulse once or twice to mix together. Put your butter in and run it a few seconds to cut the butter into the dry stuff. I dumped this mixture into a bowl and proceeded by hand at this point. Mix in the bacon, chives and cheese; mix well into the dry stuff. Stir in your buttermilk until it all comes together. Dump the dough onto a floured surface. Pat together into a cohesive dough and pat down to 1/4 inch thickness. With either a floured knife or a floured large round cutter, cut out your scones. Place on the baking sheet. Bake for 15-20 minutes, until the scones are lightly browned. Serve hot with butter and eggs, if you want a rounded out breakfast.