Ingredients

The following ingredients have 18 Servings
  • 1/2 pound sliced applewood-smoked bacon
  • Butter (for the baking sheet)
  • 2 cups all-purpose flour (plus more for the work surface)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup lard* (chilled)
  • 1/2 pound extra-sharp Cheddar cheese (grated)
  • 1 cup milk (preferably whole)

Instruction

  • Preheat the oven to 425°F (218°C). Adjust the oven rack to the upper third of the oven. Lightly butter a baking sheet or wait and slick it with the bacon drippings.
  • In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels. Crumble it into small pieces.
  • In a large bowl, whisk together the flour, baking powder, salt, and cayenne.
  • Add the lard and cut it into the flour with a pastry cutter or 2 knives held crisscross fashion till the mixture is crumbly. Add the bacon, cheese, and milk and stir with a fork just till the dry ingredients are well moistened.
  • Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Using your hands, gently pat the dough to about 1/2 inch thickness and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds.☞TESTER TIP: Don't handle the dough too much—stir in the milk mixture just till the dry ingredients are moistened, knead the dough no more than a few times, and be certain to pat the dough out gently with your fingertips rather than roll it out with a rolling pin.
  • Arrange the rounds about 1/2 inch apart on the prepared baking sheet. Bake till golden, 12 to 15 minutes.