January 30, 2016

Savory Southwest Biscuits

Name: Savory Southwest Biscuits
Prep time: 23 min
Cook time: 12 min
Total time: 35 min
Ingredients: 4 slices bacon (cooked and crumbled.); 3 cups all-purpose flour; 4 1/2 teaspoons baking powder; 2 1/2 tablespoons granulated sugar; 1 teaspoon cream of tartar; 1 teaspoon salt; 3/4 cups vegetable shortening; 1 large egg (beaten); 1 cup whole milk; 6 oz. sharp cheddar (shredded); 1/4 cup diced green chilies

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Savory Southwest Biscuits are delicious for dinner or breakfast. They are based on my Country Biscuit recipe, which we also enjoy. The inclusion of cheddar cheese, green chilies, and bits of bacon take these biscuits to a savory new level.

(Post modified with new photos on 1/2/23.)

These biscuits make lovely additions for a soup dinner, but I like to eat them with a slice of cheese for breakfast. In fact, you really don’t even need cheese, right! They are perfect for camping trips. Make some for supper or breakfast and tuck any leftovers in a napkin or sandwich bag to eat on the trail. They also might be considered Cowboy Food.

Ingredients for Savory Southwest Biscuits

(See the entire recipe at the bottom of this post.)

bacon
all-purpose flour
baking powder
granulated sugar
cream of tartar
salt
vegetable shortening
large egg
whole milk
sharp cheddar cheese (Use block cheese and grate it yourself)
diced green chilies

Instructions for Making this Recipe

Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a large skillet, cook bacon until browned. Cool and break into small pieces.

Shred the cheddar cheese with a box grater and place in a bowl until ready to use.

Make the Biscuits

In a large mixing bowl, sift together the all-purpose flour, baking powder, granulated sugar, cream of tartar, and salt.

Using a blending fork, cut in vegetable shortening until the mixture resembles course crumbs. Create a well in the center of the flour mixture.

I prefer using a blending fork over a pastry blender, as I think it works better and it’s certainly easier to clean.

Place the large egg and whole milk inside this well. Stir to combine, then gradually mix in to the flour.

Add the shredded cheddar cheese, chopped green chilies, and crumbled bacon. If necessary, use your hands to finish combining the dough until it forms a ball.

At this point, the dough may be quite sticky. That’s okay.

Sprinkle some flour on a flat surface and knead the dough 10-15 times. Roll out the dough into a circle that is 1/2-inch thick and cut with a biscuit cutter.

I like to use a medium to large biscuit cutter, but use what you prefer. You may have to adjust the baking time, depending on the size of the biscuits.

Bake the Biscuits

Place biscuits about an inch apart on a baking sheet lined with parchment or a silicone baking mat. I usually try to fit all the biscuits on one pan.

For this recipe, I prefer a mat over parchment paper, so that the bottoms don’t get too brown in the hot oven. Also, at this point, the biscuits could be frozen prior to baking. Place biscuits on a tray and put in freezer for 15-20 minutes until frozen solid. Place solid biscuits in a plastic freezer bag and freeze for up to 2 months. When ready to bake, simply place the frozen biscuits on a prepared baking sheet and bake as directed. You may need to bake them for a few extra minutes, though.

Bake in preheated oven for 10-12 minutes until lightly golden on top. Serve warm. This recipe will make 20 biscuits.

I hope you’ll enjoy these biscuits as much as we do. Serve with Steak and Pinto Beans, Slow-Cooked Country Style Ribs, or with your Favorite Soup, like Chunky Venison Stew.

See more Biscuit Recipes Here. Browse Quick Breads Here.