Yield: 3 dozen
|2 cups||Flour, sifted|
|1 pack||Active dry yeast softened in|
|2 tablespoons||Warm water|
|1 teaspoon||Baking powder|
|½ cup||Sour cream|
|1 pounds||Bacon, fried crisp and crumbled|
Preheat the oven to 475 degrees F.
Cream the butter with the flour, yeast, baking powder, salt, pepper, egg yolks, and sour cream until smooth. place the dough on a floured board. Knead it, roll it out, and spread on it half the crispy bacon.
Fold the dough in half and roll it out again, then spread on the rest of the bacon. Now roll it out to a 1" thickness.
Cut out the biscuits with a small biscuit or cookie cutter and make a criss-cross impression in each biscuit with a sharp knife. Place on a greased and floured baking sheet. Brush the tops with beaten egg and bake at 475 degrees for 5 minutes. Lower the oven temperature to 375 degrees and continue baking for 10-15 minutes, or until done.
recipe found in "Cooking with Love and Paprika" by Joe Pasternak typed up by Mary Riemerman
Submitted By MARY RIEMERMAN On 05-01-95