Sept. 18, 2013 at 4:18 a.m.

The Advocate wants to correct promptly any error in fact or clarify any misleading information we publish. To report any error or need for clarification, please call 361-574-1222.

• 1 cup of buttermilk was excluded from the Bacon and Cheddar Biscuits recipe on Page E1 Wednesday. Here is the complete recipe


(My son, Spencer, thinks these are almost as good as the Red Lobster Cheddar Bay biscuits.)• 4 slices thick-cut bacon, fried and crumbled

• 2 cups all-purpose flour, plus more for dusting

• 2 tsp. baking powder

•  tsp. baking soda

• 1 tsp. kosher salt

• 2 Tbsp. chopped fresh chives

• 6 Tbsp. cold salted butter

• 1 cup grated medium cheddar cheese

• 1 cup buttermilk

Preheat the oven to 425 degrees. Cook bacon in skillet and then drain on paper towel. Reserve 2 Tbsp. of bacon drippings. Crumble bacon.

In a large bowl, sift flour, baking powder, baking soda, salt, bacon and chives. Using a fork or pastry blender, work butter into the mixture until the butter is in pea-size pieces. Stir in the cheese, bacon drippings and buttermilk. Stir with a wooden spoon until just moistened. Dough is very sticky.

Turn the dough out onto a lightly floured surface and knead about three times, adding a dusting of flour to keep from sticking. Pat into a 1/2-inch thick slab and cut biscuits using a 2-inch floured biscuit cutter or a glass turned upside down. Arrange on an ungreased baking sheet. You may reroll the scraps to cut out more biscuits. Brush top with butter and bake for 12-17 minutes or until golden brown.



Powered By AffectDigitalMedia