Cheddar cheese biscuits with bacon jam

By • November 26, 2010 • 31 Comments

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Author Notes: I discovered bacon jam this fall and became an instant convert. I've loved cheddar cheese biscuits since I had my first one at Red Lobster when I was in college. The two together are sheer poetry, and if I wind up having a holiday open house party on New Year's Day, as is my habit, be assured these will be front-and-center on my appetizer list! (They're great for breakfast, too!) - KaybKayb

Food52 Review: Kayb’s cheddar cheese biscuits with bacon jam are a satisfying blend of salty, smoky and sweet. The simple method to making the bacon jam yields a complex medley of flavors thanks to coffee, balsamic vinegar and maple syrup. Be sure to spoon off some of the rendered bacon fat since it will collect as the jam cools. Note: Bake biscuits on parchment paper to prevent them from sticking to the pan. – NatalieThe Editors

Serves 12-16

Cheddar cheese biscuits

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 1/2 stick butter, divided
  • 1 1/2 cups grated sharp cheddar, or cheese(s) of your choice
  • 1 1/2 cups milk
  1. Preheat oven to 375. Sift all dry ingredients together. Cut one stick butter into tablespoon-sized pats, and cut into dry ingredients with a fork or pastry blender until it looks like coarse crumbs.
  2. Toss with grated cheese (I often use a combo of whatever kinds of firm cheeses I have in my fridge).
  3. Add milk, and stir just enough for dry ingredients to all come together. If dough is too dry and crumbly add a little more milk.
  4. Turn out onto a floured board and knead only two or three times -- enough to incorporate everything. Form into a ball and pat or roll out to about 1 inch thick.
  5. Use a small biscuit cutter -- I find a small tomato paste can, both ends cut out, makes a great cutter for cocktail sized biscuits -- to cut out biscuits. Place on ungreased baking sheet. At this point, if you're making in advance, you can freeze the biscuits on the baking sheet, then remove to a plastic bag. Allow to thaw before baking.
  6. Melt remaining half-stick of butter and brush tops of biscuits. Bake until golden brown, and cool on a rack.

Bacon jam

  • 1 pound good smoked bacon
  • 1 medium onion, diced
  • 3-4 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1/2 cup strong black coffee
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon allspice
  1. Cut bacon into 1-inch pieces and toss into heavy Dutch oven. Cook over medium high heat, stirring periodically, until starting to crisp.
  2. Dice onion and mince garlic, and add to bacon. If you're concerned about the fat content (It IS bacon, after all), drain off some of the fat first, leaving 3 tablespoons or so. Lower heat to medium and cook until onion starts to brown, about 8 minutes or so.
  3. Add remaining ingredients. Reduce heat to a simmer, cover, and cook for an hour or two. Stir occasionally, and add water if it gets too thick.
  4. When bacon is very tender, remove from heat and let cool for 30 minutes or so. Transfer to food processor -- you may need to do this in batches, depending on the size of your processor -- and pulse until mixture is the consistency you want.
Jump to Comments (31)

Tags: serves a crowd

Comments (31) Questions (1)

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about 1 year ago Vanitha

I made the bacon jam over the weekend and it was a HIT! Everybody loved it! I had a little bit left over and I put some on my egg sandwich for breakfast...WOW! Can't wait to make more!
Thank you for this delicious recipe!

August-me

about 3 years ago petrichor

Well, I know what I'm making all my friends for Christmas :)

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over 3 years ago Souldancer2828

I came home from the gym last night and our house smelled AMAZING- little did I know my partner dug this recipe out and tried it for the first time. The biscuits were already done and the bacon jam was reducing on the stove. I had to be patient and it was worth the wait, an hour and a half later I was ooing and aahing over this combination. Not sure I need the sweetness in the biscuits so we might omit the sugar the next time but wow, this recipe was delicious!

Kay_at_lake

over 3 years ago Kayb

Thanks! So glad you enjoyed it. I still have a little left over in my fridge from the last batch I made, but will have to get going with some more soon. I tend to disregard the sugar in the biscuits, too. Oh, and the next time you grill a burger, put a spoonful of the jam on top after you flip it -- it's To Die For!

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almost 4 years ago Scott S

No hints on how long golden brown might take?

Kay_at_lake

almost 4 years ago Kayb

Sorry, Scott. My oven is so temperamental, it can vary from one day to the next. About 15-18 minutes at 375, best I can tell.

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almost 4 years ago Loves Food Loves to Eat

Excited to make this!! My boyfriend will thank you =).

Bike2

almost 4 years ago Sagegreen

Congrats on the ep!

Me_by_barbara_tyroler

almost 4 years ago Nora

Bacon jam. I have a feeling I'll be eating that with a spoon. Can't wait to make that!

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Hi...re: coffee, it is the caffine in that doesn't agree with me...too hyper for an already hyper Italian (ha!). For some reason tea doesn't affect me the same way though. Hmm..I didn't think of it (because I don't buy it) but decaf would be a good substitute. Making Pralines....YUM!

Kay_at_lake

almost 4 years ago Kayb

Oh, absolutely, decaf would work! You could even use instant decaf. It doesn't have to be good coffee, as far as coffee goes.

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Anything cheese always gets my attention but, I am shouting...BACON JAM, OMGoodness! Except I am not a "coffee" person a 1/2 cup is too much for me, a little espresso in a recipe is alright, do you think that would suffice?

Kay_at_lake

almost 4 years ago Kayb

It might well, but I promise you, I cannot identify the coffee in the recipe as coffee. If you have more sensitive taste buds than I, perhaps you can, but I'd be really surprised. I suspect you could, if it IS noticeable to you, sub something like beef broth; I think it's more just to provide a bottom note for the dish than anything else.

I've decided for Christmas, I'm doubling the recipe and making this in my slow cooker, to parcel out in pretty half-pint jars and give for holiday gifts, with a tin of cheddar cheese biscuits! Much better than my usual fudge. I will, however, still have to make pralines...

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almost 4 years ago TerriCooks

Oh. Yeah. I am going to make this. Bacon Jam?? I can't wait to try it.

Dscn2828

almost 4 years ago JoanG

Bacon jam: I have to make this! And the biscuits sound great too!

036

almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I just read this to Mr L and he announced "I NEED THAT" - looks like bacon jam is in my IMMEDIATE future - it is going to be a housewarming gift!!!

Cakecake

almost 4 years ago campagnes

Bacon jam. I think I love you, Kayb.

Cakecake

almost 4 years ago campagnes

okay, now that I'm no longer verklempt over the bacon jam, I have a question: Do you find the coffee flavor to be prominent in this? I like using coffee in cooking/baking to enhance other flavors, but I don't like coffee itself and am kind of sensitive to the flavor. What are your thoughts?

Kay_at_lake

almost 4 years ago Kayb

It's like the Taco Bell commercial where the girls are using tacos for perfume. :) No, the coffee's not noticeable at all. I really think it serves more as a bottom note to counterpoint the balsamic and cider vinegars and sort of anchor the bass end of the scale, if that makes sense. You'd never know from the taste that there was coffee in it.

Cakes

almost 4 years ago Bevi

This is incredible. Who wouldn't cry to have these at an open house?

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Cheddar AND bacon?! OMG.

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almost 4 years ago marytarry

THis looks awesome and cannot wait to try. Can you talk about how you store it? Are you using glass jams jars and keeping refrigerated?

Kay_at_lake

almost 4 years ago Kayb

I keep mine in a plastic Gladware, or the equivalent, container in the fridge, and before I use or serve it, take about what I think I'll use, put in a serving dish, and microwave for about 30 seconds. You don't necessarily want it warm, but you need to take the chill off. I suspect you could can it, if you were ambitious, but it keeps a good while in the fridge.

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almost 4 years ago marytarry

That's great, thanks

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

OMG, did you say bacon jam?? Sounds killer! Kayb, about how much jam does the recipe make?

Kay_at_lake

almost 4 years ago Kayb

Between two and three cups -- note, though, that you're using it in pretty small portions, as it's VERY intense and rich!

Bike2

almost 4 years ago Sagegreen

You had me at bacon jam!

Me

almost 4 years ago TheWimpyVegetarian

I love bacon jam, but I've never made it!! I would never have thought to put coffee in it. This looks so great with the cheddar biscuits - I can't wait to make this one. Thanks for a great recipe!

Newliztoqueicon-2

almost 4 years ago Lizthechef

I feel it, sister!

Newliztoqueicon-2

almost 4 years ago Lizthechef

Looks wonderful, an instant thumbs up!

Kay_at_lake

almost 4 years ago Kayb

Thanks, Liz. I'm telling you. It's worse than crack. I made a dozen BIG biscuits for three of us Thursday morning, and they were GONE by noon.