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Ingredients
- 2 c. sifted all-purpose flour
- 1 Tbsp. double-acting baking pwdr
- 1/2 tsp salt
- 1Â 1/4 c. heavy cream
- 2 Tbsp. finely-minced sage leaves
- 5 x bacon slices cooked, crumbled
- 3/4 c. grated cheddar
- Â Â Lowfat milk for brushing tops of biscuits
Directions
- Preheat oven to 425 degrees. In a medium saute/fry pan, over medium heat, cook bacon till crisp. Drain over paper towels, and set aside.
- Over a large bowl, sift the flour, baking pwdr, and salt. Slowly incorporate the heavy cream just till a wet dough has formed into a ball.
- On a lightly floured surface, gather the dough into a ball, and kneed it gently six times. Roll out the dough to a 1/2-inch thick rectangle. Sprinkle the dough with minced sage, crumbled bacon, and grated cheddar cheese.
- Roll the biscuit dough up jellyroll style rolling from the longer end of the rectangle. Using a sharp serrated knife, slice the biscuits into rounds and place in an ungreased round cake pan.
- Brush the tops of the biscuits with lowfat milk and bake for 15 min or possibly till pale golden.
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