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| 2 cups self-rising winter wheat flour, such as White Lily flour |
| 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into small pieces |
| 4 strips thick-cut bacon, fried until crispy and browned, cooled and crumbled |
| Preheat an oven to 500°F. |
| In a mixing bowl, combine the flour and butter. With a pastry blender or your fingertips, mix until |
| the ingredients resemble small, coarse crumbs. Add the bacon and toss to mix. Add the |
| half-and-half and with a fork, stir to form large, moist clumps. |
| Turn out onto a lightly floured surface and with floured hands, press the dough together to form a |
| large ball. Flouring as needed, roll out the dough to 3/4-inch thickness. Cut out 2-inch round |
| biscuits and transfer to an ungreased baking sheet; repeat with the scraps. Bake until the biscuits |
| are golden brown, 8 to 10 minutes. Makes about 15 biscuits. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated