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Restaurant 1833's bacon cheddar biscuits with maple chile butter

Time 1 hour 10 minutes
Yields Makes 12 biscuits
Restaurant 1833’s bacon cheddar biscuits with maple chile butter
(Ricardo DeAratanha / Los Angeles Times)

Bacon cheddar biscuits

1

In a large bowl, whisk together the flour, sugar, baking powder and soda, salt and nutmeg. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (alternatively, the mixture can be mixed by hand). Scatter in the chilled butter pieces and beat until the butter is almost fully incorporated. Scrape down the bowl and add the bacon and grated Gruyère and cheddar cheese. On low speed, slowly add the buttermilk and beat until the mixture is just combined, careful not to overwork the dough.

2

Turn the dough out onto a floured surface and press or roll to a thickness of approximately three-fourths of an inch. Fold the dough into thirds and repeat. Gently press or roll the dough into a rectangle shape measuring 8 inches by 6 inches. Cut the rectangle into 12 (2-inch) square biscuits.

3

Carefully transfer the biscuits to a rimmed baking sheet, spacing them an inch or so apart

4

Place the biscuits on the baking sheet in the freezer to chill for about 20 minutes. Meanwhile, heat the oven to 375 degrees.

5

Place the biscuits in the oven and reduce the heat to 350 degrees. Bake for 20 minutes, then rotate the baking sheet and continue baking until the biscuits are set and a light golden color, an additional 15 to 20 minutes.

Maple chile butter

1

In a medium bowl, beat together the butter, chile powder and maple syrup until the powder and syrup are fully mixed in with the butter. Taste and season as desired with salt. Refrigerate until needed.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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