INGREDIENTS:

2 C      All-purpose Flour

1T       Sugar

½ tsp. Salt

1 T       Baking Powder

4 T       Butter (cold, cubed, ½ stick)

1 C       Bacon (cubed, cooked, smoked, drained)

2 T       Bacon fat

2          Eggs 

6 T       Cream

1 T       Dijon mustard

1 C       Sharp Cheddar (shredded)

3 T       Chopped Chives

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METHOD:

1. In a food processor combine dry ingredients- flour, salt, sugar and baking powder, pulse twice.

2. Add cold cubed butter, pulse several times just until combined, mealy. Scrape down once.

3. Whisk wet ingredients- eggs, cream, 1 T bacon fat & mustard in a bowl then place in the processor.

4. Pulse several times just till incorporated, scrap down and add bacon, chives and cheese. Pulse once don’t over mix.

5. Scrape out batter onto a liberally floured counter, now flour your hands.

6. Press down dough into a 7" round by ½" high disk.

7. Cut the disk in half, turn ½ way then cut again and continue until you have 8 equal triangles.

8. Evenly place triangles on a parchment lined ½ sheet pan 2"apart, brush remaining 1T bacon fat on tops and bake at 375°, upper rack, for 17 minutes.  

9. Serve with sweet butter.    Mmmmm

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Tips:

~Sub out the bacon with Black Forest Ham. You’ll need to sub out the bacon fat in the batter with olive oil and brush the tops with some leftover cream.

~For a larger entrée size, cut your disk into 6 triangles. You can split and separate them placing the bottom in a bowl, ladle on 8oz of chicken ala king, chili or seafood stew then lean top on an angle for a great presentation.