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Bacon-and-Cracked Black Pepper Biscuits

3.0 by 2 people
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  • Yields: 10 to 12 appetizers
  • Prep: 25 mins
  • Bake: 10 mins to 12 mins 400°F

Bacon-and-Cracked Black Pepper Biscuits



  1. Preheat oven to 400 degrees F. In a skillet, cook bacon until crisp. Drain bacon on paper towels. Finely chop 3 slices of the bacon. Cut remaining bacon slices into quarters; set aside. In a large bowl, stir together flour, sugar, baking powder, pepper, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the finely chopped bacon. Make a well in center of the flour mixture; set mixture aside. In a small bowl, combine egg and half-and-half. Add all at once to flour mixture. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Using a floured 2-inch biscuit cutter, cut dough, rerolling scraps as necessary.
  3. Arrange dough rounds on an ungreased large baking sheet. Bake for 10 to 12 minutes or until tops are golden brown. Cool slightly.
  4. To serve, split biscuits. Spread bottoms with mayonnaise. Top each biscuit bottom with a tomato slice, a few arugula leaves, and two bacon pieces. Add biscuit tops. Makes 10 to 12 appetizers.

From the Test Kitchen

Prepare as directed through step 2. Arrange dough rounds on a waxed paper-lined baking sheet. Cover and freeze several hours or until completely frozen. Transfer dough rounds to a large self-sealing plastic bag or airtight freezer container. Freeze up to 3 months. To serve, arrange frozen dough rounds on an ungreased large baking sheet. Cover and let stand at room temperature about 1 hour or until thawed. Bake as directed in step 3. Serve as directed in step 4.

Nutrition Facts (Bacon-and-Cracked Black Pepper Biscuits)

    Per serving:
  • 321 kcal cal.,
  • 22 g fat
  • (8 g sat. fat,
  • 57 mg chol.,
  • 564 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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