Thursday, August 21, 2014

Tomato, cheddar, and bacon biscuits

tomato cheddar bacon biscuits

The other morning I was waiting for the cable guy to arrive. I’m sure you know the drill—the cable company gives you a window of time and if you’re not home within that slot then you miss your appointment. And this you don’t want to do as it might take another week for them to send someone to fix your problem. Not to mention, despite everyone’s good intentions the repair guy usually doesn’t arrive until the end of the allotted time. So you’re stuck at home for a while.

You don’t need me to tell you about waiting for repair people, however, so let’s instead talk about happier things—like this batch of tomato, cheddar, and bacon biscuits. While I was biding my time at home, I had this urge to bake something. That said, because I hadn’t been to the grocery store or the farmers market in a few days, and I couldn’t leave lest I miss the cable guy, I decided to challenge myself and bake with whatever I had available.

Since I’m always cooking, you’d think that I would usually have a pretty well stocked larder, but this particular morning I didn’t have a whole lot on hand. For instance, it being summer and all, my first inclination had been to make something with fruit, but I realized I’d eaten the last of my blueberries and peaches over the weekend.



I was also out of sugar and eggs, which ruled out making cakes and cookies. But I did have plenty of cheese, buttermilk, flour, and grape tomatoes. As I poked around the refrigerator, I spotted some bacon in there, as well. And that’s how I came to bake a batch of tomato, cheddar, and bacon biscuits, which now may be one of my favorite things.

To make these, I followed my usual recipe for biscuits and then added some chopped grape tomatoes, shredded cheddar cheese, along with cooked and crumbled bacon. For good measure, I added a generous shake of black pepper, as well.

If you’re a fan of tomato cobblers or tomato pie, then you will love these biscuits. The soft, buttery biscuit is a perfect vehicle for the juicy tomatoes, while the sharp cheddar and smoky, salty bacon adds depth of flavor, as well. That said, if you don’t eat meat, you can leave out the bacon in these biscuits and they will still be very good, as it’s the tomato and the cheddar that are the true stars.

When my biscuits were fresh from the oven, I scrambled up an egg and made a breakfast sandwich with one while it was still warm. Usually I adorn my breakfast sandwiches with cheese or bacon, but since those items were already in the biscuit, no embellishing was necessary. It was wonderful.



Of course, if you’re like me you know that biscuits aren’t just for breakfast and these savory biscuits are no different. They go well with many things, including soups, salads, and fried chicken. Though they can also be enjoyed simply on their own with a generous pat of cold, sweet butter.

Tomato, cheddar, and bacon biscuits


Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) shredded cheddar cheese
1 stick (8 tablespoons) cold butter
4 slices cooked bacon, chopped
1/2 cup (2 ounces) grape tomatoes, chopped
3/4 cup of buttermilk

Instructions:

Preheat the oven to 450°F and grease and lightly flour a baking sheet or a large ovenproof skillet.

Whisk together the flour, baking powder, salt, and pepper. Stir in the shredded cheddar until well combined. Cut the stick of butter into pieces and work into the flour mixture with your hands or a pastry blender until the flour is crumbly. Stir in the bacon and chopped grape tomatoes. Pour in the buttermilk and then stir until the dough is well combined. It’s okay if the dough is a little sticky.

Pour the dough out on a floured surface and knead for a minute. Now the dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.) Roll out the dough until it’s 1/4 of an inch thick and then fold over in half.

Using a round cutter cut out the biscuits from the folded dough. (You may have to gather the scraps and roll out again if you run out of room while cutting.) Place the cut biscuits on the greased baking sheet close together (so they rise up, not out) and bake for 15 minutes or until the tops are golden brown.


Yield:
8-10 biscuits

Author:


HOMESICKTEXAN.COM
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23 comments:

Ileana said...

Those are some gorgeous little tomatoes! I made both a tomato cobbler and a tomato pie this summer, so I can't wait to try your tomato biscuits. I'm actually moving this week and will also find myself waiting for the cable guy during a two-hour time frame this weekend - now I know what I'll do to pass the time!

foodienelly said...

These look really good. Do they freeze well? Also, I'm in the UK so wondering about the butter... I have cups to measure the rest but to measure butter in tablespoons would be a bit awkward. Is there a standard weight for a stick of butter?
Also, did you de-seed the tomatoes first or just put it all in?
Thanks!

Lisa (Homesick Texan) said...

Ileana--Yes, these are definitely a great way to pass the time while waiting for the cable guy! Hope your move goes well.

Lisa (Homesick Texan) said...

Foodienelly--A stick of butter is 113 grams. Grape tomatoes have such tiny seeds that I just left them in. If you're using regular tomatoes, however, I'd core and seed them before chopping. As for freezing, I'm sure you could though I haven't tried it.

Janus said...

Has the cable guy shown up yet?

Matt Robinson said...

Loving the tomatoes in these, such a great idea!

Lisa (Homesick Texan) said...

Janus--Ha! Yes, he did finally arrive.

Lisa (Homesick Texan) said...

Matt--Thank you! This time of year, I throw tomatoes into just about everything!

Anonymous said...

Could you sub shortening for the butter (or for part of the butter)?

Matthew Fricke said...

These sound terrific. Really great for breakfast on the go. And ya know what? This made me really hungry just reading about them.

Lisa (Homesick Texan) said...

Anon--I've never tried it but I suppose you could. I'd probably do half shortening and half butter.

Lisa (Homesick Texan) said...

Matthew--Yes, they're terrific for breakfast on the go, especially when you add an egg.

Stepovich said...

These were fantastic! Your post came at an opportune time as we struggle to come up with ways to use the 15 MILLION tomatoes that keep getting ripe in our garden. I also just happened to have some leftover cooked bacon in the fridge and fontina, but no cheddar. They were great with fontina, but I'm certain they'd be much better with a sharp cheddar. Incidentally, The fontina was leftover from a tomato, basil and fontina tart, another amazing use of plentiful tomatoes and basil.
Love your blog, thank you!!
-Paul in Boston, MA

Lisa (Homesick Texan) said...

Paul--Yep, it's the season for nonstop tomatoes! I'm so glad you enjoyed the biscuits and I love fontina so I'll have to try it with that sometime.

Janus said...

Follow up to my previous question: Did you give the cable guy a biscuit? And if so, did he like it?

Dani k said...

Looks great! love your photo's!

Lisa (Homesick Texan) said...

Janus--Sadly, I forgot to give him one.

Dani--Thank you!

Shelley said...

Waiting for the cable man is only going to get worse if we let the companies become total monopolies. So break out the cookbooks.

Rocky Mountain Woman said...

yep, I need those right away...

Anonymous said...

I do love biscuits! But I never keep buttermilk on hand. What is the shortcut for that, is it add lemon juice or vinegar to regular milk? I never remember. And I am usually a drop biscuit kind of gal, can that work with these hearty biscuits? I am already planning my weekend breakfast, yum.~Linda

Lisa (Homesick Texan) said...

Shelley--Indeed!

Rocky Mountain Woman--Yes, you do!

Lisa (Homesick Texan) said...

Linda--It's one tablespoon of lemon juice or vinegar to one cup of milk. And yes, you could do these as drop, though they should probably be big drops!

Dan said...

Made a batch of these, they were great. I did add 2 cleaned and chopped jalapeƱos. They gave them a bite that was an added treat.

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