Pauley Perrette’s Bacon Blue Cheese Parsley Biscuits
Donna Bell's Bake Shop
Pauley Perrette, Darren Greenblatt, and Matthew Sandusky
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 4 teaspoons granulated sugar
- 1 1/4 cups (2 1/2 sticks) cold, unsalted butter, cut into very small pieces
- 2 cups (12 ounces) crumbled, very well-done (crispy) bacon
- 1/2 cup crumbled dry blue cheese or Gorgonzola
- 1/4 cup finely chopped fresh parsley leaves
- 1 1/2 cups buttermilk
1Heat the over to 400°F. Line a rimmed baking sheet with parchment paper.
2In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
3Toss the cold butter pieces into the flour mixture and roughly mix with a wooden spoon, making sure not to break up or soften the butter. Add the bacon, blue cheese, and parsley; toss again until evenly mixed.
4Pour 1 cup of the buttermilk into the flour and butter mixture, and gently stir with the wooden spoon. Stir in the remaining ½ cup buttermilk until the dough comes together. Do not overmix.
5With a large ice cream scooper, scoop heaping mounds of the dough onto the prepared baking sheet.
6Bake for 7 minutes. Turn the oven temperature down to 325°F, and bake until the biscuits are golden brown, about 12 additional minutes.
7The melted butter in the pan will be absorbed by the biscuits as they cool. Let cool on the pan for 5 minutes and serve hot.
From Donna Bell’s Bake Shop by Pauley Perrette, Darren Greenblatt, and Matthew Sandusky. Copyright © 2015 by Pauley Go Lightly Productions, Inc. and reprinted by permission of Simon & Schuster. Photo Credit: Ali Smith.
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