The Americans have something called Southern Buttermilk Biscuits or biscuits which are technically the same thing as scones. The American biscuit though refers to a less sweet, more savoury scone normally eaten as an accompaniment to a big Southern breakfast, and the original scone from Scotland tends to be more sweet and eaten for tea. Though other than a few teaspoons of sugar there is very little difference, they are both delicious, and since the Americans are giving me an excuse to eat scones for breakfast I am calling these Cheese & Bacon Biscuits.
Cheese & Bacon Biscuits
– 225g self raising flour
– 1/2 tsp baking powder
– 50g butter, chilled
– 100 finely chopped pecorino or sharp cheese
– 6 rashers streaky bacon
– 1,5 tsp finely chopped herbs
– 1/4 tsp salt
– 1/4 tsp pepper
– 1 tsp whole grain mustard
– 125ml buttermilk
– 4 tbsp milk
– 1 egg (for egg wash)
Start by preheating your oven to 180°C. Now fry your bacon in a pan, start slowly and fry the bacon till all the fat has rendered, set the bacon aside and reserve the fat from the pan. Now place the flour, baking powder and salt in a large mixing bowl. Add the butter cut into small pieces and rub into the flour till it resembles small bread crumbs. Then add the finely chopped bacon, herbs and cheese, mix to coat the ingredients with flour. Measure the buttermilk, mustard and bacon fat, stir to combine, then add to the dry ingredients.
Mix with a butter knife until the dough has started to combine then finish mixing by hand. Do not kneed the dough this will make the scones tough. Flatten dough on a floured surface till about 2,5 cm thick using your hands or a rolling pin.
Cut out rounds with a scone cutter and then place on a baking sheet and brush with the egg wash. Bake for 20 minutes or until golden brown.
Store in an air tight container for up to 3 days, or freeze on day of baking and defrost as needed.
These are perfect with a little fresh butter on or simply munched as is warm out of the oven.