I made these biscuits to go with my Barley Soup. I like having bread with soup. And since it was a vegetarian soup, why not add some bacon to the bread!
The biscuits go together like the standard biscuit recipe. As with all biscuits - the less you handle it, the better the biscuit.
Mixing in the bacon before adding the milk coats the bacon pieces with flour, so they really stick in to the dough.
I used a smaller size cutter for these. It made about 10 biscuits.
I did brush the biscuits with melted butter when they cam out of the oven. The recipe did not call for this - but you have to butter a biscuit!
The bacon was a great little touch in the basic biscuit! And it went great with the soup!
Bacon Biscuits
2 Cups Sifted Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1/4 Cup Shortening
3/4 Cup Milk
1/3 Cup Drained Cooked Bacon Pieces
Sift together the flour, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in bacon. Add milk slowly to make a soft dough. Round up on a lightly floured board. Knead lightly. Roll to 1/2 inch thick. Cut with a biscuit cutter. Baked in a 450 degree oven for 10 to 12 minutes. Brush with butter if desired.
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