Adapted from “The Tilamook Cheese Cookbook.” Tested at high altitude. Makes 9 biscuits.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons finely chopped fresh sage leaves
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
5 bacon slices, cooked crisp, chopped
3/4 cup grated white extra-sharp cheddar
3/4 cup buttermilk
Directions
Place the rack in the middle of the oven and preheat to 425.
Sift together the flour, baking powder, sugar, baking soda and salt into a large bowl. Stir in the sage and, using your fingertips, blend in the butter until the mixture is crumbly and resembles coarse meal.
Stir in the bacon and the cheese. Add the buttermilk and stir just until the mixture begins to form a dough. Gather the dough into a ball, and on a lightly floured surface, knead gently eight times.
Pat out the dough into a round, 3/4-inch thick. Cut the dough with a biscuit cutter and place the biscuits 1 inch apart on a baking sheet. Bake for 15 minutes or until golden brown.
