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Cheesy herb biscuits arranged on a wooden tray with butter and salt.

High Altitude Cheesy Herb Biscuits with Bacon

Heather Smoke
Fluffy, flaky baking powder biscuits, with thyme, sharp cheddar cheese and bacon.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Breakfast
Cuisine American, British
Servings10

Equipment

  • Rolling Pin, Bench Scraper & 2-inch Biscuit Cutter

Ingredients
 

  • 4 strips bacon, cooked until crisp and crumbled
  • 1 ¾ cups all-purpose flour, spooned and leveled, plus extra for rolling
  • ¼ cup corn starch
  • 4 tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp dried thyme
  • 8 tbsp cold, unsalted butter, divided
  • cup grated cheddar cheese
  • ¾ cup cold whole milk
  • 1 large egg, for egg wash

Instructions
 

  • Preheat the oven to 450F and line a baking sheet with parchment paper.
  • Cook the bacon until crisp, then crumble. Set aside.
  • In a bowl, combine the flour, corn starch, baking powder, salt and thyme.  Use a pastry cutter to cut in 6 tablespoons butter until crumbly. Stir in the cheese and crumbled bacon.
  • Stir in the milk just until moistened and use your hands to gather the mixture up into a craggy dough, but don’t overwork the dough. There will be some moist bits, and some dry bits, and that's exactly how it should be. If it's too dry, add a little more milk, a tablespoon at a time. You don't want the dough too wet; it should be just moist enough to barely hold together.
  • On a lightly floured surface, gently pat or roll the dough out to 1 inch thick, using a little more flour as needed to keep the dough from sticking.
  • Fold the dough into thirds, then thirds again; folding the dough gives the biscuits lots of flaky layers. Using a little more flour as needed, pat or roll the dough out again to about 1 inch thick.
  • Cut into rounds with a 2-inch biscuit cutter, trying to cut as many biscuits as you can the first time. Do not twist the cutter, just cut straight down and lift it straight back up. Gather up the scraps, press them together and cut those as well (the scrap biscuits don’t bake quite as prettily, but are always tasty).  You should be able to cut around 10 biscuits.
    If you like, you can also use a sharp knife or a bench scraper to cut square biscuits, which will reduce the amount of dough scraps that you need to re-roll.
  • Place on the parchment-lined baking sheet so that the biscuits are close together, about 1/2 inch apart.
  • Use a fork to break up the egg, then use a pastry brush to lightly brush the beaten egg over the tops of the biscuits.
  • Bake until risen and a deep golden brown on top, about 12-15 minutes.
  • Meanwhile, melt the remaining two tablespoons butter in a small bowl. As soon as you take the biscuits out of the oven, brush the melted butter on top of the biscuits, then sprinkle with flaky salt. Serve immediately.

Notes

Biscuits are best served fresh, on the morning they’re made. But leftovers are still great, and the best way to reheat them is to lightly toast them in a convection oven until warm, or to microwave them briefly at 50% power.
Keyword Biscuits, Cheese, Thyme
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