Bacon-Cheddar Angel Biscuits

These biscuits were on the cover page of Paula Deen’s magazine, Jan. – Feb. 2024 edition. They looked so good that I just had to give them a try. 

Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
   
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
   
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
   
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.

   

   Above: Turned out dough before kneading.
   Below: Dough after kneading.

   
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
   
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.

Recipe without photos . . .  Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.