Jam & Bacon-Stuffed Cheesy Biscuits
These are cheesy drop biscuits-- no fussy rolling and cutting. Any flavor of jelly or jam works well with these, but we're partial to pepper jelly or Raspberry Smoked Maple. Makes about 6 large biscuits.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 Tablespoons cold butter (cut into cubes)
1/2 cup grated cheese (cheddar works well)
1 1/3 cups buttermilk
2-3 strips bacon, crumbled
Jam or jelly
Toss the dry ingredients together. Cut or rub the butter and cheese into the dry ingredients with a pastry cutter or your hands, until the largest pieces are the size of a pea. Take care not to overwork or warm up the butter too much.
Stir in the milk only until there are no more dry spots. If necessary, add another tablespoon or 2 of milk. It should form a soft dough, not a stiff batter. Do not over mix.
Drop by spoonfuls onto a greased baking sheet. Using wet fingers (to keep the dough from sticking), press indentations into each mound and fill with bacon and jelly. Top with a smaller spoonful of dough. Wet your fingers again and pinch the top and bottom of the biscuits together to create sealed domes. Top each biscuit with more cheese and bake at 375 degrees for 20-25 minutes.
In a rush? Just drop the biscuits on the tray, top with cheese and bake. Serve with bacon and jelly on the side.