As Good as It's Going to Get

I hate to be a whiner, but things have been going a little slowly for me, food-wise. Over the past week, I made a yellow cake with chocolate icing, cinnamon sugar dusted doughnuts,spicy braised beef, and Welsh rabbit. Everything was good, but not enough for me to want to share it with you. I certainly don't want to waste anyone's time with a so-so recipe.

Today I have a recipe for you that offers tastes of bacony goodness in every bite. While it's nothing too exciting or different (this bacon trend has been going on for a few years now, hasn't it?) This recipe is a cinch to make, so the next time you have a few extra slices of bacon, try baking a batch of these.



Whole Wheat Bacon Biscuits
From The New York Times Cookbook, with additional instructions.

When making this recipe, it is best to use your favorite kind of bacon, since the flavor really comes through.
Makes 12-14 biscuits

1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup crumbled, crisp cooked bacon (about 4 slices)
3/4 cup milk, approximately

To make the bacon:
Pre-heat the oven to 350 degrees F. Place the bacon on a baking sheet. When the oven is hot enough, slide the pan into the oven and bake for 15 to 20 minutes. You can continue to work on the biscuits while the bacon cooks. When is cooked, carefully remove the pan from the oven, as there will be hot grease on the baking sheet. Remove the bacon with tongs or a spatula and place on a paper towel lined plate. Wait for it to cool before crumbling.

After the bacon has been removed from the oven, increase the oven temperature to 450 degrees F.
If you have not already begun to do so, in a medium to large sized bowl, mix together the whole wheat flour, all-purpose flour, baking powder and salt. Cut in the shortening. I used my hands to do this step,pinching the mixture together until pea sized clumps formed.
Add the crumbled bacon, stir. Adding the milk in gradual splashes, stir in the milk, just enough to form a soft dough. Turn the dough out onto a lightly flowered surface and knead for about thirty seconds, or until the dough is no longer sticky. Be sure not to overwork the dough.
Roll out the dough to 1/2 inch thickness, and cut into 2 inch rounds, using a round cookie cutter or drinking glass. Place the rounds onto an ungreased baking sheet. Bake for 15 minutes.