Biscuits

I saw these being made on a cooking show on PBS they are very tender and buttery. You can freeze in muffin tins and pop in oven when needed.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.

Step: 2

Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.

Step: 3

Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.

Step: 4

Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

Per Serving: 355 calories; protein 9.6g; carbohydrates 26g; fat 23.7g; cholesterol 62.4mg; sodium 746.8mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.