(Makes 18 biscuits)
Recipe courtesy of owners Hassan and Alberta Jarane and pitmaster Malcolm Sanz, Pik Nik
- 9 slices bacon
- 3½ cups all-purpose flour
- 3 Tbsp granulated sugar
- 4 tsp baking powder
- 1½ tsp salt
- 1 tsp baking soda
- 1 cup (2 sticks) cold, unsalted butter, cut into small pieces
- 1½ cups shredded cheddar cheese
- ¼ cup chopped fresh chives
- 1 cup buttermilk
- butter, for serving
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a heavy-bottomed pan over medium-high heat, cook the bacon until crisp and browned. Drain on paper towels, chop, and set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and baking soda. Using a food processor, pastry cutter, or your fingertips, incorporate the chilled butter into the dry ingredients, until the mixture resembles coarse meal. Add the cheese, chives, and cooked bacon. Mix well. Add the buttermilk and stir just until moistened and coming together.
Scoop ½-cup portions of dough onto the prepared baking sheet, spacing the mounds about 2 inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a toothpick comes out clean. Serve warm and slathered with butter.
Pik Nik
45 Main St, Tarrytown
(914) 631-5600
