Bacon-Cheddar Biscuits Recipe With Chipotle Chile

This bacon-cheddar biscuits recipe uses bacon, cheese and chipotle chile to give it an extra kick.



From "The Homesick Texan's Family Table"
October 2014

Cook Time: 15 min

Yield: 8-10 biscuits

Content Tools

A homemade meal shared with family and friends is a wonderful thing. In The Homesick Texan’s Family Table, author Lisa Fain shares more than 100 of her best recipes, which are all made from fresh, seasonal ingredients and packed with real Texas flavor. This Bacon-Cheddar Biscuits Recipe With Chipotle Chile is from Chapter 1, “Breakfast and Breads.”

You can purchase this book from the GRIT store: The Homesick Texan’s Family Table.

Bacon-Cheddar Biscuits Recipe With Chipotle Chile

While there’s nothing finer to me than a basic biscuit, warm from the oven and drizzled in butter, sometimes you want to make them a little more decadent, especially if you have traveling plans.

Such was the inspiration for these. I was returning to New York, and my mom asked me if I had any cravings for the plane. A long time ago, she had made me some bacon cheddar biscuits, so that’s what I asked her to make. She did, but unfortunately I had a terrible cold and couldn’t taste a thing. The biscuits she made did not get the proper reception that they should have received.

When I was finally well again, I decided to re-create the biscuits in my New York kitchen. These biscuits are chock-full of bacon and cheese, with a little bit of chipotle chile added to give some smoke and heat. They are hearty enough that they can stand alone for breakfast, especially if you opt to use them as the base for a scrambled egg sandwich. They also go well with soup or chili. If you’re traveling, know that they’ll hold up well on long journeys, too.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 4 slices bacon, cooked and chopped
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1 canned chipotle chile in adobo, finely diced
• 1/2 cup (1 stick) unsalted butter, cold
• 3/4 cup of half-and-half

Instructions:

1. Preheat the oven to 450 degrees.

2. Grease a baking sheet or a large ovenproof skillet.

3. Whisk together the flour, baking powder and salt.

4. Stir in the bacon, cheddar cheese, and diced chipotle chile.

5. Cut the butter into small pieces and work into the flour mixture with your hands or a pastry blender, until the flour is crumbly.

6. Stir in the half-and-half, mixing until the dough is well combined. It’s okay if the dough is a little sticky.

7. Pour the dough out onto a floured surface and knead for 1 minute, until the dough is smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.)

8. Roll out the dough until it’s 1/4-inch thick and then fold over in half.

9. Using a 3-inch biscuit cutter or a glass, cut out the biscuits. (You may have to gather the scraps and roll out again) Place the cut biscuits next to each other on the greased baking sheet (so they rise up, not out).

10. Bake for 15 minutes, or until the tops are golden brown.

11. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.

Want more recipes from The Homesick Texan's Family Table? Try these recipes:

Mexican Chocolate Cake Recipe
Tortilla-Crusted Tilapia Recipe


Reprinted with permission from The Homesick Texan’s Family Table: Lone Star Cooking From My Kitchen to Yours, by Lisa Fain and published by Ten Speed Press, 2014. Buy this book from our store: The Homesick Texan’s Family Table.