Bacon Boursin Biscuits

These are quite spectacularly excellent, as I know you’d expect pretty much anything with bacon in it to be.

A friend brought the LCBO’s most fantabulous Food & Drink magazine on a recent visit (one of the things I miss most about Ontario, but not as much as Niagara-on-the-Lake and Cherry Blasters. Oh, and our families, of course.), and I ripped out three recipes at first glance.

This bacon bomb was one of them.

The recipe asked for finely chopped bacon, which I wasn’t having anything to do with. Bacon needs to be crispy, applewood smoked, and chunkily discernible, so I kept the pieces a bit piecey. And as for the Boursin, well, Boursin. I used the garlic & herb flavor (which smelled up our entire place in a Boursiny-good way), but you could use their other flavors if they happen to light your fire.

These freeze well, so if you don’t eat all of them in one day, you can look forward to more on the horizon. Thanks, LCBO! (That’s the Liquor Control Board of Ontario, which is the only place you can buy booze in Ontario because the government likes to control such things even though it’s 2015. The Husband and I were shut out as we tried to buy wine in Ontario on Boxing Day (a national holiday, which meant the CLOSED sign was taped to the door). No one in Ontario could buy booze on December 26th. We actually sat stunned in the car for a few seconds, reeling, thinking: how do people live here? I stopped bitching about the province the next day when we stopped in at the Bulk Barn (a mecca for All Things Bulk- any kind of candy you could even fantasize about, and even stuff you haven’t thought to fantasize about but need to start pre-fantasizing about, especially as a baker). So fine. The Bulk Barn, a store I’ve only seen in the land of Ontario, balances the scale of the LCBO controlling when you can buy overpriced wine and when you have to stay sober. Oh, and the LCBO does put out some pretty great recipes in their aforementioned magazine, so I guess I need to cool my jets.

That’s all for now.

8 slices of Bacon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

1/4 cup cold unsalted butter

1 pkg Boursin cheese (150g)

3/4 cup milk

Melted salted butter for brushing
1. Cook bacon until crispy (in a skillet or in the oven, your call). Drain on paper towels, then chop into little chunks.
2. Preheat oven to 400º, and line a baking sheet with parchment paper.
3. In a food processor, pulse flour, baking powder, baking soda, salt and sugar until combined. Add cut-up butter and Boursin to dry mixture and pulse about 6 times (until incorporated into flour mixture in pea-size bits). Add milk and pulse until evenly moist.
4. Dump dough onto lightly floured surface and sprinkle bacon over top. Gently knead dough about 3 – 4 times (to evenly distribute bacon), and pat to about 3/4″ thickness. Cut out biscuits using a 3″ floured biscuit cutter and place on prepared baking sheet. Gently press scraps together, pat again and cut out. Brush tops with melted butter.
5. Bake in centre of oven until golden, about 20 minutes. Serve warm, or cool on a rack.
Tips:
- Milk, or cream… I actually used 1/4 cup of skim, and then heavy cream mixed with water to round out to 3/4 cup in this recipe. I just never have milk on hand anymore, now that we’ve moved over to almond milk for our cereal. Anyway, the cream/milk combo worked fine so mix and match as you’d like.
- Keep the stuff cold. Cold, cold, cold. Cold butter, cold Boursin, cold milk. Cold work surface. Biscuits really like things chilly. (I cut the butter & Boursin in advance while I was prepping for this recipe and kept them in the freezer.)
- No food processor? You can cut in the butter and Boursin with a pastry cutter, and mix the rest by hand for sure. Ugh.
- Adding in the bacon is a tough one, because you want the pieces evenly distributed throughout the biscuits (like that blueberry muffin scene in Casino), but you don’t want to over mix the dough in order to do that. You can whirl them in the food processor with the milk (at the end of step 3) but they might crumble up a bit. Do whatever tempts you the most.
- Parmesan cheese sprinkled on top. Yeah, that would have made a great addition. Next time.
- Enjoy!
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January 14th, 2015 | More Sweets Please | 4 Comments | Tags: Breads & Muffins, Savory

4 Responses and Counting...

Boni 01.14.2015

OMG these look so delicious
I plan on making these this weekend.
Thanks Jodi!! xoxoxo Boni
More Sweets Please

Tell me how they turn out!!!
Vicki

Hi! I just discovered your site via your pecan pie post on Pinterest. Your site is fantastic, and I can’t wait to try some of your recipes…thanks so much for sharing. One question in regard to this biscuit recipe: you have 1/4 cup milk listed in ingredients, but later you mention you used skim and rounded up with cream to make 3/4 cup. Which amount is the correct one, 1/4 cup, or 3/4 cup? Thanks so much!
More Sweets Please

Hi Vicki, I am SO sorry! What a typo— it’s 3/4 cup of milk. I hope the recipe works out for you with the right amount of milk. Yikes! Apologies!