Sage, Bacon, and Cheddar Cream Biscuits – a delicious recipe with flour, double acting baking powder, salt, heavy cream, sage, bacon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
In a medium saute pan, over medium heat, cook bacon until crisp.
3
Drain over paper towels, and set aside.
4
Over a large bowl, sift the flour, baking powder, and salt.
5
Slowly incorporate the heavy cream just until a wet dough has formed into a ball.
6
On a lightly floured surface, gather the dough into a ball, and kneed it gently six times.
7
Roll out the dough to a 1 / 2 inch thick rectangle.
8
Sprinkle the dough with chopped sage, crumbled bacon, and grated cheddar cheese.
9
Roll the biscuit dough up jellyroll style rolling from the longer end of the rectangle.
10
Using a sharp serrated knife, slice the biscuits into rounds and place in an ungreased round cake pan.
11
Brush the tops of the biscuits with milk and bake for 15 minutes or until pale golden brown.
1240
kcal
Calories
87
g
Fat
51
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups sifted all-purpose flour, 1 tablespoon double acting baking powder, 1/2 teaspoon salt, 1 1/4 cup heavy cream, and more.
Yes, Sage, Bacon, and Cheddar Cream Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
