Cheddar chive and herb biscuits and bacon bourbon jam
We got a beautiful little gift from my sister in law recently. A jar of bacon butter and WOW! Sweet and salty with a hint of spice and the perfect texture and spreadability! It took a lot of self control to not just eat it from the jar by the spoonfuls! Not that I didn’t do that at all but I really had to calm it down!
I don’t know about you guys but I love DIY gifts and homemade preserves as gifts. They are my total favourites when it comes to gifts. From homemade pepper sauce, jams, jellies to this bacon jam, I love them all! In fact Im taken by anything edible really. There’s a lot of love care and sometimes sweat that goes into gifts like that and they are usually so delectable and oh so tasty!!
I wanted to make something I could spread this awesome jam on so I decided on this recipe I came across on thekitchen website. Super easy and no fuss biscuits. I just tweaked it by adding some old white cheddar and the chive and herbs. It’s now a staple and I love them plain or with the add ins. You can really get creative with your add ins too. You could add in bacon or sausage, play around with cheeses and or herbs and anything savoury would go well with this recipe. I found that as long as you keep your extra ingredients to 1⁄2 cup or under and are using ingredients that aren’t overly wet or wet at all, then the basic recipe will come out wonderfully every time. I plan on experimenting with coconut. I think the subtle sweetness of the coconut will be perfect with these buttery ( no butter in them though) biscuits.
They literally take 15-20 minutes to make including baking time and all made in one bow
Because they are so quick and easy to make they are perfect for brunch or If you have over-night guests and want to whip up something quick and fresh out of the oven for them. The smell of these baking is enough to get anyone out of bed! And no one needs to know that there was very little work involved in making them. They literally take 15-20 minutes to make including baking time and all made in one bowl. They are super hard to resist and I ate like three while we were shooting the pics for this post.
You can make the bacon jam in advance and what a pair these two make. Although to tell you the truth that bacon jelly does just fine on its own but to be civilised it’s good to accompany it with a bread like substance. And why not these fab quick and easy biscuits?!?!
Recipe for bacon bourbon jam
Recipe adapted by Martha Stewart and made by my sis in law Rachel
- 11⁄2 lbs. of sliced bacon
- 2 cups finely chopped shallots or onions
- 4 small cloves of garlic chopped
- 1 tsp ground chilli powder
- 1⁄2 tsp ground ginger
- 1⁄2 tsp dried mustard
- 1⁄2 cup of bourbon
- 1⁄4 cup of maple syrup
- 1⁄3 cup of sherry vinegar (substitute with 1⁄4 cup of red wine vinegar and rest sherry to make 1⁄3 cup)
- 1⁄3 cup packed brown sugar
In a large skillet on medium heat cook bacon in two batches until browned approx. 20-25 minutes and repeat with second batch. When each batch is done transfer to a plate lined with paper towel to drain
Reserve approx. 1 tbsp of fat from the bacon in the pan and any brown bits and add in the shallots and garlic and sauté until the onions are translucent.
Add your powders and cook stirring them for approx a minute. Increase heat to high and add in bourbon and maple syrup. Bring to a boil scraping all the brown bits from the bottom of pan. Add vinegar and brown sugar and bring to a boil again. Add the bacon and reduce heat to low.
Simmer on low for approx. ten minutes or until it reduces to a thick glaze.
Transfer mixture to a food processor and pulse until it’s the consistency of a chunky jam.
Jar and refrigerate for at least an hour and up to 4 weeks.
Cheddar chive and herb biscuits
Adapted from thekitchn.com
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 1 1⁄2 cups heavy cream or whipping cream (divided)
- 1⁄2 cup equivalent of shredded old white cheddar, chives and herbs of your choice ( I used parsley and a little bit of rosemary and I always keep the herbs and chives to about 1⁄4 cup and leave the rest for the cheese)
- Line a baking dish/pan (approx. 8x8) and preheat oven to 425 degrees F
- In a large bowl, whisk together dry ingredients until combined.
- Pour in all but 1⁄4 cup of the cream and stir until the dough is rough or shaggy, then add the remaining cream and stir to combine and add in you cheddar and herbs.
- Turn out the dough out onto a well-floured surface. Knead the dough for about 30 seconds, just until it all comes together.
- Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces. Place each of the pieces in the prepared pan.
- Bake for 15 to 18 minutes, until golden.