Bacon and Cracked Black Pepper Biscuits

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  • Makes: 10 to 12 appetizers
  • Prep: 25 mins
  • Bake: 10 mins 400°F

Bacon and Cracked Black Pepper Biscuits

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Directions

  1. Preheat oven to 400 degrees F. Finely chop three 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 the center of the flour mixture; set mixture aside. In a small bowl combine half-and-half and egg. 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 it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2-inch thickness. Cut dough with a floured 2-inch round cutter; reroll scraps as necessary and dip cutter into flour between cuts.
  3. Arrange dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden. Cool slightly.
  4. To serve, split each biscuit. Spread bottoms of each biscuit with mayonnaise. Top with a tomato slice, a lettuce leaf, and two bacon pieces. Add biscuit tops.

From the Test Kitchen

Make-Ahead Directions:

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

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Nutrition Facts (Bacon and Cracked Black Pepper Biscuits)

  • Per serving:
  • 321 kcal ,
  • 22 g fat
  • (8 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 57 mg chol. ,
  • 564 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 8 g pro.
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