Bacon Cheese And Chive Buns Recipes

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BACON, CHEDDAR AND CHIVE BISCUITS



Bacon, Cheddar and Chive Biscuits image

Provided by Kelsey Nixon

Time 40m

Yield 18 biscuits

Number Of Ingredients 10

7 slices bacon
3 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped fresh chives
1 cup buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
  • Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
  • Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
  • Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
  • Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

GRAMPA RAY'S BACON BUNS



Grampa Ray's Bacon Buns image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 72 pieces

Number Of Ingredients 12

1/2-pound lean bacon
1 small onion, optional
2 pounds ham
2 cups milk
1/2-pound (2 sticks) butter
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
5 eggs
6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky
1 egg yolk
1 tablespoon water

Steps:

  • Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
  • Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
  • Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
  • Preheat oven to 350 degrees F.
  • Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

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