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| Cheese and Bacon Biscuits |
Ingredients
125 g. flour (type 55 or AP)
140g. butter
a generous pinch of sea salt
1 good sized chipotle pepper in adobo (the kind that comes moist in a can, just one pepper)
1/2 of a thick slice of bacon
30 g. hard sharp cheese like mimolette, pecorino or cheddar
30 g. Swiss style mountain cheese like Emmenthal
60 g. VERY COLD water (weigh it)
Cooking Instructions
- Roughly work the butter into the flour, no need to get too fussy about it being evenly incorporated, it will seem crumbly but have some chunks of butter in it the size of peas.
- Chop/mince the chipotle, mince the bacon very fine, and mince the cheese into itty little bitty cubes (you might even grate the cheese if you have a grater on hand.)
- Throw all this finely minced and grated stuff into the butter & flour mixture and toss to coat everything with flour. Turn it over and toss repeatedly with a wooden spoon to see that the additions are distributed evenly throughout.
- Weigh your water: add 60 g. very cold water and work it as quickly as you can with your hands into a dough. Do not knead the dough more than you have to to get it to come together.
- Immediately pat this dough into a rough rectangle, and using flour generously to keep it from sticking to your board, roll it out to about a centimeter or 1/2" thick. If it sticks, use a knife to release it, and sprinkle the wet side with flour.
- Fold it over into thirds, one side and then the other, overlapping.
- Do not chill in between folding. Roll it out again, and then fold it again, turning the rougher edges into the center.
- You've done it twice, do it two more times. You do not have to chill this in between rolling.
- After your final folding, roll it out again, and roll that up into a log. Slice off 1cm or 1/2 inch slices, place them on the baking sheet with a couple of inches between them, and bake in a 400F/200C/hot oven until they turn brown.
- These will be quite soft. You have to let them cool thoroughly and turn nice and crisp. Keep them out of sight until guests arrive.
by Chef Hogan |
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