We stayed home in Austin for Christmas this year. It was a really nice break from the crazy busy semester I had and Joel’s end of the year flurry of Bravery Projects. December wore us out and we were happy for a lazy holiday.
Usually we do something a little special for Christmas breakfast and this year we tried out a new-to-us recipe for bacon, cheddar, and chive scones. I halved the recipe and it was more than enough for Joel and me.
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Preheat to 425°F.
Cook bacon in heavy large skillet over medium heat until crisp and brown.
Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes.
Blend until coarse meal forms, about 30 seconds.
Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend.
Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Place batter into well-greased scone pan or baking sheet.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes.
Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
I highly recommend a little honey. So delicious!
Tip: If you don’t have any buttermilk on hand, mix one cup of milk to 1 tablespoon go white vinegar to make a substitute.