Everything Bacon Apple Breakfast Biscuits
This biscuit has everything, including Everything Bagel topping! Tangy cheddar cheese, crispy bacon, sweet crunchy apple, and lots of folds. They are so easy to whip up. And they are perfect for breakfast, warmed up and slathered with butter or honey.
Ingredients
Biscuits
- 2 cups 250 g unbleached AP flour, a good Cup for Cup gluten free flour blend works great in this recipe.
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1/4 cup 56 g;1/2 stick frozen unsalted butter
- 1/2 cup crumbled cooked bacon about 2-3 slices, fried, blotted dry and cut into small pieces
- 1/2 cup small cubed peeled GS apple the smaller the better in this case, between 1/8-1/4 inch cubes
- 1/2 cup shredded cheese I like sharp cheddar, but you can use mozzarella, gouda, etc
- 2 tbsp chopped fresh herbs parsley, thyme, rosemary would all work great
- 1 cup 230 g kefir scant cup, plus more for brushing on the tops You can substitute with buttermilk or sour milk.
Everything Bagel Topping Mix
- 1 tbsp sesame seeds
- 1 tbsp dried onion flakes
- 2 tsp black sesame seeds
- 2 tsp garlic flakes
- 2 tsp kosher salt
- 2 tsp poppy seeds
Instructions
-
Heat oven to 425F
-
Whisk together the flour, baking powder, salt and pepper in a large bowl.
-
Using the large holes on your grater, grate the butter into the flour mixture and mix lightly with your fingers until well distributed, and it looks like all the butter bits are covered with flour.
-
Add the bacon, apple, cheese and the herbs and stir in gently.
-
Pour in the kefir.
-
Stir just until all the dry bits are incorporated, no longer.
-
It should be sticky and shaggy, not wet. Sometimes humidity will affect this. You'll get used to your dough, and know when to add a splash extra liquid, or to flour your surface a bit more heavily. See next step.
-
Lightly flour the work surface and turn your dough out onto it. Lightly flour the top of your dough and use your hands to pat it out into a rectangle little over 1 inch thick.
-
Fold that rectangle towards you. Rotate the dough counter clockwise and roll it out gently using a rolling pin. Use a bouncing motions from the centre of the dough, careful not to crush the out edges and destroy the layers. It's important to roll very gently.
-
Repeat the folding and rolling two more times. Sometimes I add an extra fold if I'm feeling extra 'foldy'!
-
Roll the dough out to about 1 - 1 1/4" (35mm) thick. Using a floured biscuit cutter, cut your biscuits (be sure not to twist the cutter or it will seal the outer edges and they won't rise well) Gently gather and re-roll the dough until it is all used up. Dip your cutter into a small bowl of flour regularly. The size of your cutter, and how thin you rolled out the dough will determine how many you get.
Alternatively, you can take a sharp knife, trim all the outer edges to expose all the layers, and cut squares or rectangles. You should be able to get between 10-12, again depending on how thin you rolled it out the final time.
-
Place the cut biscuits onto a parchment covered baking sheet, so that the biscuits are just barely touching (a slight kiss!) each other. This will ensure that they can help each other rise.
-
Brush the top of each biscuit with more kefir. Then take the Everything Bagel blend mix and sprinkle some on each biscuit.
-
Bake for 18 or so minutes depending on the size of your biscuits, the weather, and your oven. They should be golden brown and fluffily cooked through. If on the larger size, you may need to bake up to 22 minutes.
-
Enjoy them warm with all manner of honey, sausage, jams, ham, apple butter, and of course, grass fed butter.
-
See blog post for more details.
Recipe Notes
This recipe is truly about the process. Don't skimp on the directions to roll and fold. And also the idea of placing them on the baking sheet so that they are just touching, a bare kiss, really does work! Obviously you can make these with buttermilk.