It takes a very talented baker to make biscuits that are light, flaky and loaded with bacon fat.
Design by Alice Mongkongllite / BuzzFeed. Photos by Lauren Zaser / BuzzFeed
These days, it's pretty common for pastry chefs to open their own restaurants. But in 1997, when Elizabeth Falkner left San Francisco fine-dining mainstay Rubicon to open her restaurant/bakery Citizen Cake, it was practically unheard of. Falkner's dishes blurred the line between savory and sweet, earning her multiple awards and a James Beard award nomination for "Pastry Chef of the Year" in 2005. She has also competed on popular TV shows like Iron Chef America and Top Chef Masters , and serves at the president of Women Chefs and Restauranteurs.
The idea for these biscuits, which appeared on the breakfast menu at Citizen Cake, came to Falkner on a camping trip. "I was always cooking in the fireplace," Falkner tells BuzzFeed Life. "I woke up one morning and I was just like, 'I'm going to make bacon and onion scones for everybody.' I had some kind of baking sheet and just put it near the fire and used that heat. I've cooked a lot in fireplaces and wood burning stoves." And the rustic cooking method wasn't the only novel thing about the scones. "Today, bacon is in so many things, but it wasn't at all at the time. I put these on the breakfast pastry menu at Citizen Cake, and people were like, 'huh… Bacon and onion scones. Is that good?'"
Even now, when bacon is in everything from cupcakes to ice cream to peanut butter, these biscuits stand out. The dough is super light and slightly sweet, while the crispy bacon and the bacon fat add an intense savory factor. And did I mention that there's cheese?
Here is everything you'll need to make the biscuits.
Sugar, salt, unsalted butter, heavy cream, buttermilk, all-purpose flour, white cheddar cheese, an egg, scallions, black pepper, bacon, baking powder, and baking soda.
Lauren Zaser / BuzzFeed
Cut the bacon into 1/4-inch strips.
Cold bacon is easier to cut, since the fat is more solid and less slippery. So, keep it in the fridge until right before you're ready to cut it. You can even put it in the freezer for a few minutes before you slice it.
Lauren Zaser / BuzzFeed
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