Now that soup weather is upon us once again, wouldn’t you love some savory biscuits to eat enjoy with your soup? Whether it’s a small cup for lunch or a big bowl for dinner, it’s time for some warm soup or stew and some delicious biscuits to eat with it.
I came across a recipe in our local newspaper for cheesy bacon biscuits from a restaurant in Door County, Wisconsin. I didn’t have the cheese so adapted the recipe to what I had on hand which was bacon, sun-dried tomatoes and some fresh thyme. I loved the way the recipe utilized folding the dough over twice to create the beautiful, flaky layers. The melted butter and sprinkle of flaky sea salt on top when they come out of the oven is so delicious.
Try these biscuits with Hearty Lentil Soup, Minestrone Soup, Onion Soup Gratin, Provencal Vegetable Soup, Lentil Soup with Ham and Kale, or one of my most popular recipes, Navy Bean soup. You can also click on the Soups and Stews link under my Post Labels on the right for more soup ideas.
The biscuits are wonderful with soup but you could also split them in half and place a small slice of good deli ham inside and eat them as sandwiches! You’ve got to love the colors and food of fall 🙂
This is what our weather looks like today. Cold and rainy! Soup time 🙂
Makes 6-8 biscuits
1 cup all-purpose flour
1 cup pastry flour (all-purpose flour could be substituted)
1 teaspoon coarse sea salt
1 tablespoon baking powder
¼ teaspoon baking soda
2 tablespoons sugar
½ cup (1 stick) cold, unsalted butter, cubed
1 cup cooked, chopped bacon
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon chopped fresh thyme leaves (may use dried thyme – or substitute herb of your choice)
1 cup buttermilk
Note: 1 cup finely shredded sharp cheddar cheese may be added when you add the bacon.
Melted butter and Flaky sea salt to top rolls
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together flours, the 1 teaspoon sea salt,
baking powder, baking soda and sugar. Cut butter into dry ingredients
with a pastry blender until coarse, not fine. Add bacon, dried tomatoes
and chopped thyme and stir lightly to combine. Add buttermilk and mix
until just moistened.
Turn dough out onto a floured surface and
push into a 2-inch-thick rectangle. Do not overwork dough. Fold dough
in half from long end, flatten and fold again. Pat dough into a
rectangle 1½ to 2 inches thick. Cut dough into 3-inch squares or use a
3-inch biscuit cutter, being careful not to twist cutter as you cut.
Gather scraps, handling as little as possible. Flatten and cut remaining
dough. Place unbaked biscuits on a parchment paper or silipat-lined
baking sheet. For crispiest biscuits, place them farther apart. For
softer biscuits, place them as close together on the pan as you can
without them touching (no closer than ½ inch, as they do puff slightly).
Brush tops of biscuits with melted butter and sprinkle with flaky sea salt (such as Maldon).
Bake in preheated oven 15 to 22 minutes or until evenly golden brown on top. Best eaten slightly warm.
Recipe adapted from Blue Horse Beach Cafe in Fish Creek, Wisconsin