These savory little shortbread cookies will taunt you until you have eaten every last one – I’ll warn you now! I had to make batch after batch of these because I “forgot” to take a photo, and next thing I knew, they were all gone.
I first set out on the path to make plain cheddar cookies, then I added rosemary to the next batch…and they were all delicious. Then I knew what would make them amazing – BACON. We all know the power of bacon.
You can use cheddar cheese alone, or mix it up with some Monterey Jack, Gouda, or Parmesan (etc.). Also, if you are not on a gluten-free or grain-free diet, feel free to use whatever flour you normally use for baking.
So, I present to you Cheddar Bacon Biscuits. Eat them with soup, eat them with a salad, eat them as a quick snack. It’s all good!
- 8 ounces of cheese, grated (About 2 cups, packed)
- 1 3/4 cup almond flour
- 1/4 cup arrowroot starch/flour
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hot, smoked Spanish paprika
- 1/4 teaspoon kosher salt
- 4 tablespoons butter, at room temperature (+more if needed)
- 4 strips of bacon, cooked crisp and chopped fine
In a large bowl, mix together the flours, mustard powder, cayenne pepper, paprika, and salt. Add the cheese and toss until mixed well. Cut the butter into small pieces (or grate) and add to the bowl along with the bacon.
Using your hands, mix the ingredients together to form a homogeneous dough. This will take a few minutes. It helps to first “rub” the butter into the other ingredients between your fingers, then start kneading and folding it over until it is well mixed and it forms a large ball. If you have trouble getting the ingredients to form a dough after kneading, add more butter, 1 T at a time, until dough is formed.
Roll the dough into a log approximately 12-inches long. I found it easiest to do this on a piece of parchment paper. After the log is formed, roll it up in the paper and smooth it down until it is a uniform cylinder-shape. Place the roll of dough in the refrigerator for at least one hour.
When ready to bake, preheat oven to 350F and line a baking sheet with a silicone sheet or parchment paper. Remove the dough from the parchment paper, and slice into ~1/2-inch slices. Place on the baking sheets, separated by at least an inch. Bake for around 20 minutes until the edges start to brown.
Remove from oven and allow to cool before removing from the pan (or they will break). Once they are cool, the cookies are relatively fragile, but they will stay together. Enjoy!
Yum! What’s not to love…cheese and bacon? Gimmie! And gimmie some new music! Such as Sunday Morning Record from The Band of Heathens. For fans of Gram Parsons, Tom Petty and such, BOH are soulful and offer great harmonies, killer songwriting and a sound that pulls you in each time you visit. Great stuff!
Now some new music that isn’t really old. Phantom Train by The Bongos is the great, “lost” Bongos album recorded in the mid-’80s and left on a shelf until now. It’s full of The Bongos unique “new wave” sound, drawing largely on the songs of Richard Barone (including a few that would show up on Cool Blue Halo, Barone’s live masterpiece from 1987.) Sleek, hooky and driving, this is a welcome blast from the past.