Bacon and Beer Sourdough Biscuits

Indulge your taste buds with savory Bacon and Beer Sourdough Biscuits, a culinary masterpiece combining the smoky essence of crispy bacon with the hearty depth of beer-infused Sourdough. In addition, each bite offers a symphony of flavors, from the subtle tanginess of the Sourdough to the robust umami of the bacon, complemented by the malty undertones of beer.

Furthermore, savor the marriage of savory and tangy flavors in every bite, and experience the culinary magic of our Bacon and Beer Sourdough Biscuits. Finally, this recipe is perfect for breakfast, brunch, or any occasion.

Bacon and Beer Sourdough Biscuits Ingredients

• Organic Bread Flour
• Coconut Sugar
• Baking Powder
• Baking Soda
• Pink Salt
• Unsalted Butter
• Sourdough Starter
• Almond Malk
• Pale Ale Beer
• Peppered Bacon

Crafting the Bacon and Beer Sourdough Biscuit Dough

1. First, in a large mixing bowl, combine the dry ingredients.
2. Next, add the wet ingredients. Using a Dough Whisk or your hands, mix until the dough is crumbly.
3. Then, add the grated butter and bacon bits. Incorporate into the dough until just mixed in.
4. Next, lightly dust a surface with flour and place the dough on top of the flour.
5. Then, gently flatten the dough with the palms of your hands.
6. Next, pull each side of the dough into the center (almost like you’re creating a brochure with paper). Reform the dough into a ball and place it back into the bowl.
   • Note: This is the initial lamination which helps form thin, flaky, and buttery layers of dough inside a biscuit.
7. Finally, set the biscuit dough in the refrigerator for 15 minutes.

Combine the Dry Ingredients in a Mixing Bowl

Add the Wet Ingredients; Mix Until a Crumbly Dough Forms

Add the Grated Butter and Cooked, Bacon Pieces; Mix Into the Dough

Gently Flatten the Biscuit Dough to Laminate It

Let the Biscuit Dough Chill for 15 Minutes

Laminating the Bacon and Beer Sourdough Biscuit Dough

1. Once the dough has chilled in the refrigerator, lightly flour a kitchen surface.
2. Next, place the dough on top of the floured surface and gently flatten the dough with the palms of your hands.
3. Then, pull each side of the dough into the center (almost like you’re creating a brochure with paper). Repeat this step 2 more times.
   • Note: You can leave the dough flat and in a rectangular shape, or you can re-ball it.
4. Finally, place the laminated dough back into the refrigerator for another 15 minutes.

Place the Chilled Biscuit Dough on a Floured Surface; Laminate the Dough

Place the Laminated Dough Back Into the Refrigerator; Chill

Cutting Out the Bacon and Beer Sourdough Biscuit Dough

1. First, preheat the oven to 425 degrees Fahrenheit and place a Cast Iron Skillet into the oven.
2. Next, gently flatten the dough into a rectangular shape, about 2 inches thick.
3. Then, using a biscuit cutter, gently press the cutter into the dough and pull it out.
   • Note: Be cautious to not twist the cutter, as this creates tough biscuit edges.
4. Then, place the cut biscuits onto a plate or baking sheet.
5. Finally, place the biscuits into the refrigerator for another 15 minutes, or until the oven is preheated.

Gently Flatten the Biscuit Dough

Cut Out the Biscuit Dough with a Biscuit Cutter

Chill the Cut Biscuits Before Baking It

Baking the Bacon and Beer Sourdough Biscuits

1. When the oven has preheated, remove the Cast Iron Skillet and set it on the top of your stove.
2. Next, place 1 tbsp. of unsalted butter into the Cast Iron Skillet; let it melt.
3. Then, add each cut biscuit into the Cast Iron Skillet.
   • Note: Don’t be afraid to put the biscuits close together; they will rise up, not out.
4. Next, brush the tops of the biscuits with melted butter.
5. Then, bake the biscuits for 15-20 minutes, or until lightly golden brown and fully baked.
6. Finally, remove the Beer and Bacon Sourdough Biscuits from the oven and let them cool, slightly.

Remove the Preheated Cast Iron Skillet; Melt a Tbsp of Butter

Arrange the Biscuits in the Cast Iron Skillet; Butter the Tops

Bake the Biscuits for 15-20 Minutes or Until Lightly Golden Brown

Serving and Storing the Bacon and Beer Sourdough Biscuits

Once the Bacon and Beer Biscuits have cooled slightly, serve them on a wooden tray, platter, or plate. Furthermore, they can be served solo, or with homemade sausage gravy, local honey, butter, jam, and more!

The Bacon and Beer Sourdough Biscuits are best eaten the day they are made. However, if you have leftovers, I’d recommend storing them in an airtight container and on the counter for up to 3 days.

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Bacon and Beer Sourdough Biscuits

Yield: 12 Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 45 minutes

Total Time: 1 hour 15 minutes

Indulge your taste buds with savory Bacon and Beer Sourdough Biscuits, a culinary masterpiece combining the smoky essence of crispy bacon with the hearty depth of beer-infused Sourdough.

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Ingredients

• 2 1/2 c. Organic Bread Flour
• 2 tbsp. Coconut Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Pink Salt
• 6 tbsp. Unsalted Butter, Grated
• 3/4 c. Sourdough Starter
• 1/2 c. Almond Malk
• 1/2 c. Pale Ale Beer
• 1 c. Peppered Bacon, Cooked and Chopped
• 2 tbsp. Melted Butter (Brushing the Tops of the Biscuits)

Instructions

Crafting the Bacon and Beer Sourdough Biscuit Dough

1. First, in a large mixing bowl, combine the dry ingredients.
2. Next, add the wet ingredients. Using a Dough Whisk or your hands, mix until the dough is crumbly.
3. Then, add the grated butter and bacon bits. Incorporate into the dough until just mixed in.
4. Next, lightly dust a surface with flour and place the dough on top of the flour.
5. Then, gently flatten the dough with the palms of your hands.
6. Next, pull each side of the dough into the center (almost like you're creating a brochure with paper). Reform the dough into a ball and place it back into the bowl. (Note: This is the initial lamination which helps form thin, flaky, and buttery layers of dough inside a biscuit).
7. Finally, set the biscuit dough in the refrigerator for 15 minutes.

Laminating the Bacon and Beer Sourdough Biscuit Dough

1. Once the dough has chilled in the refrigerator, lightly flour a kitchen surface.
2. Next, place the dough on top of the floured surface and gently flatten the dough with the palms of your hands.
3. Then, pull each side of the dough into the center (almost like you're creating a brochure with paper). Repeat this step 2 more times. (Note: You can leave the dough flat and in a rectangular shape, or you can re-ball it).
4. Finally, place the laminated dough back into the refrigerator for another 15 minutes.

Cutting Out the Bacon and Beer Sourdough Biscuits

1. First, preheat the oven to 425 degrees Fahrenheit and place a Cast Iron Skillet into the oven.
2. Next, gently flatten the dough into a rectangular shape, about 2 inches thick.
3. Then, using a biscuit cutter, gently press the cutter into the dough and pull it out. (Note: Be cautious to not twist the cutter, as this creates tough biscuit edges).
4. Then, place the cut biscuits onto a plate or baking sheet.
5. Finally, place the biscuits into the refrigerator for another 15 minutes, or until the oven is preheated.

Baking the Bacon and Beer Sourdough Biscuits

1. When the oven has preheated, remove the Cast Iron Skillet and set it on the top of your stove.
2. Next, place 1 tbsp. of unsalted butter into the Cast Iron Skillet; let it melt.
3. Then, add each cut biscuit into the Cast Iron Skillet. (Note: Don't be afraid to put the biscuits close together; they will rise up, not out).
4. Next, brush the tops of the biscuits with melted butter.
5. Then, bake the biscuits for 15-20 minutes, or until lightly golden brown and fully baked.
6. Finally, remove the Beer and Bacon Sourdough Biscuits from the oven and let them cool, slightly.

Notes

Once the Bacon and Beer Biscuits have cooled slightly, serve them on a wooden tray, platter, or plate. Furthermore, they can be served solo, or with homemade sausage gravy, local honey, butter, jam, and more!

The Bacon and Beer Sourdough Biscuits are best eaten the day they are made. However, if you have leftovers, I'd recommend storing them in an airtight container and on the counter for up to 3 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 422mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 7g