Bacon Cheese Biscuits

1 cup unbleached flour

2 tsp baking powder

2 tsp honey

1 tsp beef bouillon paste

2 tsp fresh garlic powder

2 tsp fresh onion powder

½ cup freshly cooked bacon, drained & crumbled

1 tsp dried sage

1 tsp dried savory

2 ½ TBSP cold butter, cut into ¼” cubes (or smaller)

½ cup refrigerated milk, or a little less.

2 TBSP re-hydrated dried tomatoes (hint: consider re-hydrating in wine), diced.

½ - ¾ cup shredded cheese. Bold flavor is an asset. (eg. Parmesan, Raclette, sharp cheddar, Irish cheddar…)

Heat your oven or toaster oven to 450°. Line a baking sheet with parchment.

Mix dry ingredients. Add butter, honey & bouillon paste, and mix with a pastry cutter. Add milk and continue to mix until even. Add diced, re-hydrated tomatoes and mix until even.

Turn onto a floured board or countertop, knead by pressing flat and folding 4 or 5 times. Continue pressing flat and folding in half, adding a portion of cheese and bacon each layer, until cheese is gone.

Press into ½” thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter. Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes until nicely brown on top.

Serve with fresh butter and a glass of milk.