Celebrate Dad’s Day with Bacon, Cheddar and Jalapeno Biscuits
This summer, my family is taking a road trip from Toronto to Kentucky, Tennessee, Louisiana and back. In anticipation, I’ve been reading a lot about southern-style cooking, specifically barbecue and biscuits.
Slightly crisp and feathery, biscuits originated in Southern plantation kitchens but today they can be made anywhere’even north of the border. While some families make a large pancake or waffle breakfast on Sunday mornings, I’m more likely to whip up scones or biscuits to serve with butter and jams if they’re sweet, or eggs if they’re on the savoury side. My husband’s favourite flavour combination is bacon, jalapeno and cheddar’a trifecta of deliciousness that’s hard to argue with. So for Father’s Day, I plan to present these biscuits, sliced and stuffed with a fried egg and drizzle of hot sauce.
What I like about baking biscuits is that it’s a one-bowl project, perfect for whipping up with the kids. No heavy-duty mixers or fancy equipment is required, and if you don’t have a large round cookie cutter on hand, an inverted drinking glass works just as well for the cutting.
They can be made in advance, cut and frozen in raw dough form, to make for a quicker breakfast preparation on Sunday morning, or work with the kids and assemble these while Dad enjoys a cup of coffee and the weekend paper in peace. Either way, I’m sure he’ll be awfully pleased to see these on his plate this weekend.
Find the full printable recipe here: Bacon, Cheddar and Jalapeno Biscuits
Are you making anything special for Father’s Day?
