| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 16 | Servings | ||
INGREDIENTS
| 1/4 | c | Onion, finely minced |
| 4 | Crisply cooked bacon | |
| finely minced | ||
| reserve 2 tablespoons of | ||
| bacon fat | ||
| 1 3/4 | c | Flour |
| 2 | t | Double-acting baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 2 | T | Cold vegetable shortening |
| 3/4 | c | Extra sharp Cheddar cheese |
| coarsely grated | ||
| 2/3 | c | Milk |
INSTRUCTIONS
In a skillet, cook the onion in the reserved fat over moderately low heat, stirring, until it is softened; let mixture cool. In a small bowl combine the onion mixture with the finely minced (do this in a food processor) bacon; season with freshly ground pepper. Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt. Add the shortening and blend the mixture until it resembles coarse meal. Stir in the bacon mixture and the Cheddar; add the milk and stir the mixture until it just forms a soft sticky dough. Drop the dough by rounded tablespoons onto a buttered baking sheet. Bake the biscuits in the middle of a preheated 425 oven for 15 to 17 or until pale golden brown. Makes about 16 biscuits. Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 10:31:29 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 10.2mg
Sodium: 272.4mg
Potassium: 60.9mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: <1g
Protein: 3.6g