Recipe of Ultimate Bacon & Basil Hot Biscuit (Scone)
by Lee Peters
Bacon & Basil Hot Biscuit (Scone)
Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, bacon & basil hot biscuit (scone). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Bacon & Basil Hot Biscuit (Scone) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Bacon & Basil Hot Biscuit (Scone) is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have bacon & basil hot biscuit (scone) using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Bacon & Basil Hot Biscuit (Scone):
Prepare INGREDIENTS for 6 Hot Biscuits
Take Flour
Take Baking Powder
Prepare Sugar
Take Butter (Salted)
Prepare Milk
Take Crunchy Bacon:
Make ready Bacon
Get Fresh Basil Leaves
Steps to make Bacon & Basil Hot Biscuit (Scone):
Operation Time / 20 min Oven Temperature / 400 F Baking Time / 20 min
Preheat oven to 400F. Line a cookie sheet with parchment paper.
Cook bacon until crunchy. Let cool completely. Cut into small pieces and set aside until use.
Prepare a medium mixing bowl and a stick mixer with blade inserts.
Sift the flour and baking powder into the mixing bowl. Add the sugar and basil leaves.
Cut the butter into small squares and add to the bowl.
Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).
Move the mixture to a large mixing bowl.
Pour the milk into the dry mixture. Use a rubber spatula to mix until half mixed.
Add the crunchy bacon pieces to the mixture and mix well(Be careful not to mix too much).
Divide the dough into 6 portions.
Place on prepared cookie sheet. Bake for 20 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.
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