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Here's What Happens When You Ask A Chef To Make You Breakfast

It takes a very talented baker to make biscuits that are light, flaky and loaded with bacon fat.

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These days, it's pretty common for pastry chefs to open their own restaurants. But in 1997, when Elizabeth Falkner left San Francisco fine-dining mainstay Rubicon to open her restaurant/bakery Citizen Cake, it was practically unheard of. Falkner's dishes blurred the line between savory and sweet, earning her multiple awards and a James Beard award nomination for "Pastry Chef of the Year" in 2005. She has also competed on popular TV shows like Iron Chef America and Top Chef Masters, and serves at the president of Women Chefs and Restauranteurs.

The idea for these biscuits, which appeared on the breakfast menu at Citizen Cake, came to Falkner on a camping trip. "I was always cooking in the fireplace," Falkner tells BuzzFeed Life. "I woke up one morning and I was just like, 'I'm going to make bacon and onion scones for everybody.' I had some kind of baking sheet and just put it near the fire and used that heat. I've cooked a lot in fireplaces and wood burning stoves." And the rustic cooking method wasn't the only novel thing about the scones. "Today, bacon is in so many things, but it wasn't at all at the time. I put these on the breakfast pastry menu at Citizen Cake, and people were like, 'huh… Bacon and onion scones. Is that good?'"

Even now, when bacon is in everything from cupcakes to ice cream to peanut butter, these biscuits stand out. The dough is super light and slightly sweet, while the crispy bacon and the bacon fat add an intense savory factor. And did I mention that there's cheese?

Here is everything you'll need to make the biscuits.

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Sugar, salt, unsalted butter, heavy cream, buttermilk, all-purpose flour, white cheddar cheese, an egg, scallions, black pepper, bacon, baking powder, and baking soda.

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1. Cut the bacon into 1/4-inch strips.

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Cold bacon is easier to cut, since the fat is more solid and less slippery. So, keep it in the fridge until right before you're ready to cut it. You can even put it in the freezer for a few minutes before you slice it.

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6. Cook for about a minute, just until the scallions are starting to soften, then transfer the bacon and scallions to a bowl.

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It's OK if your scallions still have some crunch, since they'll cook more when you bake the biscuits.

8. "You probably want me to use measuring cups and spoons, right?"

"I'm a pastry chef and a savory chef," says Falkner. "My whole career, people have been like, ‘Oh, you’re a pastry chef, you have to be so exacting.' And it’s true to an extent. But, I don't know, when I’m at home, I just sort of throw stuff in. It's like grandma's cooking. I do think like a baker, because I think in percentages. But it’s more of a visual percentage. So I don’t have to really measure." For example, she knows that a biscuit recipe of this size needs around a tablespoon of baking soda as leavener, and she knows what that looks like.

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CHEF'S TIP:

Always make your biscuit dough by hand, not in a mixer. "You can do it in a big mixer, but [in my kitchens] we did it by hand," Falkner says. "There's a French technique called frisage, kind of like massaging the butter into the flour. I also just like the feel if it. If you're at home, you might as well get your hands in it."

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"When you're working butter into flour for a biscuit recipe it'll say, 'work the butter until it looks like coarse cornmeal."

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CHEF'S TIP:

Don't be afraid to use more than one kind of dairy. Falkner uses half buttermilk and half heavy cream in this recipe. The buttermilk is a little bit tangy, while the heavy cream adds richness.

15. Continue to work the mixture with your fingertips, just until you have a dough that's still a little bit crumbly but pretty uniform throughout.

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There shouldn't be any big clumps of sticky dough, or any big piles of dry bits lingering at the bottom of the bowl.

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19. Fold the rectangle in half, then flour it and roll it out, again to a 8x12-inch rectangle.

The point of rolling, folding, and re-rolling is to give your dough some layers. This helps make the biscuits flaky.

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21. Cut the dough into 12 pieces.

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If you want, you can use a biscuit cutter or the rim of a cup to make round biscuits. Square or rectangle biscuits are sort of easier, though, because then you don't have any leftover dough to re-roll.

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Bacon, Scallion, and White Cheddar Biscuits

Recipe by Elizabeth Falkner

Makes 12 biscuits

INGREDIENTS

1 teaspoon olive oil

3 slices bacon, cut into 1/4-inch slices

1/4 cup chopped scallions

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons kosher salt

few cranks black pepper

4 ounces unsalted butter, chilled and cut in ½-inch cubes

1/2 cup grated white cheddar cheese

1/4 cup buttermilk

1/4 cup cream

1 egg

PREPARATION

1. Heat the olive oil in a small skillet over medium heat. Add the sliced bacon, and cook until it's crispy and most of the fat has rendered, about 3 minutes. Tilt the skillet and pour most of the bacon fat out into a small, heatproof bowl, leaving the cooked bacon in the skillet. Set the bacon fat aside, and put the skillet back on medium heat. Add the chopped scallions and cook just until the whites are starting to soften, about a minute. Transfer the cooked scallions and bacon to a small bowl and set aside.

2. Sift together flour, sugar, baking powder, baking soda, salt, and some black pepper in a large mixing bowl. Add the chilled, cubed butter and use your fingertips to crumble the butter into the dough, until it resembles coarse cornmeal with pea-sized lumps. Add the bacon, scallions, cheese and bacon fat, and mix everything together with your fingertips, just until everything is incorporated and the mixture is an even consistency. Add the buttermilk and the cream and gently work them into the dough, just to combine. The dough should be sticky but still slightly crumbly.

3. Wrap the dough in plastic wrap and chill in refrigerator for at least 30 minutes, up to overnight.

4. When the dough is chilled and you're ready to bake, preheat the oven to 350 °F and line a large baking sheet with parchment paper.

5. Dust a large, smooth work surface with a little bit of all-purpose flour, then unwrap the dough onto the surface. Sprinkle flour onto the dough and onto a rolling pin, then roll the dough out to an 8"x12-inch rectangle. Fold the rectangle in half over itself, then roll it out again to an 8"x12-inch rectangle. This fold will give your biscuits more delicious, flaky layers. Use the side of a knife or your hands to press the edges of the dough into neat, straight sides, then cut the dough into twelve rectangles. You could also use a biscuit cutter and make rounds, if you want.

6. Set biscuits on a parchment-lined baking sheet. In a small bowl, whisk the egg with 2 tablespoons of water, and brush the egg wash on to biscuits.

7. Bake in the preheated oven until the biscuits are risen, flaky, and golden brown, 25-30 minutes. Cool slightly before serving.

This April, chef Falkner is helming the Women Chefs & Restauranteurs Annual Conference, held in New York City.

The conference, now in it's 22nd year, will be held from April 18-20, and the events range from culinary workshops, to panel discussions about obstacles women continue to face in restaurant industry, to offsite food tours celebrating New York's culinary heritage and all of the badass lady chefs that are a part of it. Registration is open to the public, and tickets to one-off events like offsite food tours and seminars are also available. Learn more here.