The finished jam is both sweet and savory with a wonderful depth of flavor. After a quick blitz in the the food processor, a little red wine vinegar, black pepper and paprika are added to brighten flavors. Bacon Jam is made by simmering a whole pound of bacon with onion, garlic, brown sugar, maple syrup, and brewed coffee until dark and sticky. I’ve paired these biscuits with homemade Bacon Jam, another one of my classic recipes. These drop biscuits are best enjoyed immediately, but can be reheated and eaten up to several days later. The smell and flavor are quite intoxicating.
Large dollops of biscuit batter are dropped on a buttered baking sheet and then cooked until golden and fragrant. Finally, buttermilk is stirred in to bind and add tang. I like the varied onion flavor that comes with using both scallions and chives, but if you’ve only got one available, that’s totally fine. Next, shredded cheese ( Kerrygold Aged Cheddar with Irish Whiskey here), chopped apple, sliced scallion and chives get added to the bowl.
It just takes a moment and keeps me from having to use (and clean!) my food processor. In this instance, I like to mix the butter and flour by hand. This recipe starts with a big bowl, some dry ingredients and cubes of cold butter. And today, I’m sharing it with all of you 🙂 Continue reading for the recipe! Over the years, I’ve made this recipe countless times with various different cheeses and flavorings.
After some quick prep (one bowl) and brief trip to the oven, the hot, cheese-laced drop biscuits were on the table, and ready to be devoured with soft butter and runny honey. To round out the plate, I decided to make buttermilk biscuits flavored with items I had in the fridge: sharp cheddar and scallions. The menu consisted of brined and breaded pork chops and collards cooked in bacon fat. I first made these biscuits (sans apple) two years ago while preparing a southern-inspired dinner for the boyfriend.
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