Spice up any meal with a side of Bacon, Rosemary and Black Pepper Biscuits. The bacon and herbs in these biscuits complement almost any dish.
What You Need
Original recipe yields 8 servings
1 3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. chopped fresh rosemary
1/2 tsp. ground black pepper
4 slices cooked OSCAR MAYER Bacon, finely chopped
1/3 cup cold butter, cut up
3/4 cup milk
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Let's Make It
Heat oven to 450ºF.
Combine first 4 ingredients in large bowl. Stir in bacon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture forms soft dough.
Place dough on lightly floured surface; knead 20 times or until smooth and no longer sticky.
Roll out dough to 1/2-inch thickness. Cut into 16 rounds with 2-inch cookie cutter, re-rolling scraps as necessary. Place, 2 inches apart, on baking sheet.
Bake 10 min. or until golden brown.
These herbed biscuits made a tasty accompaniment to cooked lean meat or poultry.
Substitute your favorite fresh herb, such as oregano or thyme, for the rosemary.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.