We're back in familiar territory.
The best things that come out of my kitchen are often happy accidents. I have some spinach and provolone hanging out in the fridge that need to be used up? We'll make bread. Some leftover berries and half a tub of ricotta? Sounds like cake to me.
That's how these biscuits came about. Some leftover bacon from making this pizza. Some queso fresco I had used to top a batch of chilaquiles. These were the makings of the lightest, fluffiest, most flavorful biscuits ever.
Queso Fresco, Bacon & Black Pepper Biscuits
yields 8-10 biscuits
2 cups self-rising flour
1/4 teaspoon freshly ground black pepper, plus more for topping
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
1 cup cold buttermilk
1/2 cup queso fresco, crumbled (mine had chopped jalapenos in it; if you like, add 1 seeded, diced jalapeno for flavor and spice!)
6 pieces of cooked bacon, chopped
1 egg, beaten, for wash
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk flour and pepper together in a bowl. Add the butter pieces and work into the mixture with a pastry cutter or your hands until it's crumbly. Make a well in the center of the flour and pour in the buttermilk. Mix until just combined. Fold in the cheese and bacon.
Turn the dough out onto a lightly floured surface. With floured hands, pat the dough to 1/2-inch thick. Use a floured biscuit cutter to cut the biscuits, gathering the scraps as needed. Place biscuits on the prepared baking sheet. Brush the tops with beaten egg, then top with black pepper.
Bake for 13-15 minutes, or until turning golden brown on top. Brush melted butter on top of each biscuits immediately out of the oven. Allow to cool for a few minutes before serving warm and falling in love.