From Chef Keith Luce
Cheddar Chive Biscuits:
1-1/2 c. all-purpose flour
2 t. baking powder
1 t. fine sea salt
1/8 t. cayenne pepper
3 T. shortening at room temp.
3 T. unsalted butter at room temp.
1 c. grated sharp cheddar
1 T. minced chives
1/4 t. fresh thyme (leaves only)
1-1/4 c. whipping cream
Preheat the oven to 375°F. Combine all dry ingredients in a bowl, then add the butter and shortening and cut into the dry ingredients with a hand pastry blender – the mixture should resemble small peas. Add the cream and mix until just blended. Over-mixing will result in tough biscuits. Allow the mixture to stand, covered, for 1 hour in a cool dry place.
Roll the dough into a rectangle about 1 inch thick, then cut into 6 equal-sized biscuits. Place the biscuits on a parchment-lined sheet pan and bake about 15 minutes until the biscuits are golden brown.
This recipe will make extra but you won’t struggle to find ways to use up the excess!
1-1/2 lbs. thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
2 shallots, minced
1/3 c. balsamic vinegar
1/3 c. maple syrup
1 T. Dijon mustard
1 T. Worcestershire sauce
1/2 c. water
salt and black pepper to taste
Render the bacon in a heavy-bottom pan over medium heat until golden brown and lightly crispy. Add shallots and cook until translucent. Add the balsamic, maple syrup, mustard and Worcestershire. Mix together and stir until well mixed. Add the water, bring to a boil, reduce to a simmer, cover and slowly simmer for 1 hour.
The jam mixture should be thick and syrup-like. Adjust seasoning with salt and pepper.
To serve, split the warm biscuits in half, spoon the bacon jam onto the bottom half and top with the other half. Pass around to family and/or guests.