Making Prize Pig Biscuits – Recipe from the Magnolia Table Cookbook

Fry 1 pound of peppered bacon in a pan until cooked, then chop into hunks.

In a bowl, mix 4 cups of self-rising flour, 2 tablespoons of baking powder, and 1 teaspoon of baking soda until combined.

Add 3/4 pound (3 sticks) of cold salted butter to the flour mixture and work it by hand until it resembles pea-sized pieces.

Add 2 whisked eggs to the mixture and stir with a wooden spoon until combined.

Pour in 1.5 to 2 cups of buttermilk, mixing until the dough is sticky but not wet. Add more buttermilk if necessary.

Incorporate the chopped bacon, 4 ounces of grated cheddar cheese, 4 ounces of grated white cheddar cheese, and 1/4 cup of minced chives into the dough using your hands, being careful not to overwork it.

Cover the dough with plastic wrap or a bowl lid and refrigerate for 1 hour.

Dust a work surface with flour and prepare a baking sheet lined with parchment paper.

Mix 1 large egg with 1 tablespoon of buttermilk for brushing the biscuits.

Roll out the dough to about 1/4 inch thick and cut out biscuits using a 3.5-inch biscuit cutter.

Brush the tops of the biscuits with the egg and buttermilk mixture.

Refrigerate the biscuits for 30 minutes before baking.

Preheat the oven to 400 degrees Fahrenheit about 10 minutes before the biscuits are ready to bake.

Bake the biscuits in the preheated oven for 15 minutes or until golden brown.

Equipment Needed

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Dietary

Allergens