It’s a sunday. Its raining. The wind is howling in from the east. It’s also the first day of darker evenings as the clocks went back last night. The time is ripe for comfort food, so bring on the smoked bacon and cheddar biscuits. These are biscuits in the American sense of the word, somewhere between one of our scones and a biscuit. Deliciously bad for you, very comforting, soft in the middle and golden crispy on the outside. Feel free to substitute the types of bacon and cheese for whichever you fancy. I have an idea Cornish Yarg might make a nice substitute. Also for a lighter crispier biscuit be sure to use lard as opposed to butter. Without further ado, here’s what you need to do…
250g Smoked Bacon, chopped
260g of plain flour
1 1/2 tablespoons of Baking Powder
1/1 tsp sea salt
1/2 teaspoon Cayenne Pepper
75g chilled Lard
250 grams Mature Cheddar, finely grated
1. Heat a large frying pan and fry the bacon over moderate heat until crispy. Dry on kitchen paper and chop finely into little crumbs.
2. Preheat the oven to 220˚c or use the middle shelf of the top oven in the Aga.
3. In a big bowl combine the flour, baking powder, salt and cayenne pepper. Add the chilled lard and using your finger tips, rub into the mixture until grainy. Add the bacon, cheese and milk and stir just enough so that the dry ingredients are moistened.
4. Transfer the mixture to a lightly floured surface and knead no more than four or five times. Pat the dough out using your fingers, not a rolling pin, so it is about 1/2 inch thick and cut them out using a 2 inch biscuit cutter. Pat the trimmings together to cut out more rounds. Arrange on a lightly greased baking sheet and bake in the upper third of the oven for about 12-15 minutes, or until lovely and golden. Eat whilst still warm or let the cool and store in an airtight container.