Cheesy Jalapeño Bacon & Scallion Biscuit Bites
These cutie baby biscuits are the perfect breakfast all loaded into mini pop-able bites! Made with jalapeño Monterey Jack cheese, fresh scallions, smoked bacon and tossed with an incredible maple butter glaze! Sweet and savory with a subtle kick of heat. These are honestly all I want to eat from here on out.
Servings : 6 - 8
Prep Time : 20 minutes
Bake Time : 10-12 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon nutmeg
1 cup shredded jalapeño monterey jack
1/2 cup (114g) unsalted butter, melted then cooled 5 minutes
1 cup cold buttermilk
1/4 cup scallions, thinly chopped
1 cup roughly chopped cooked bacon
For the Maple Butter Glaze
2-3 tablespoons maple syrup
1/4 cup melted salted butter
1/4 teaspoon cayenne pepper, optional
Directions
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, garlic powder, black pepper, smoked paprika and nutmeg. Then stir in the shredded cheese and set aside.
In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form.
Pour the buttermilk and butter mixture into the large bowl with the dry ingredients and fold together gently until a soft dough has formed.
Fold in the scallions and chopped bacon. Be careful not to over mix the dough or your biscuit bites will not be as fluffy.
Turn the biscuit dough out onto the counter, I like to line my counter with parchment paper for easy cleanup. Gently shape the dough into a large rectangle that is about 1 inch thick.
Using a bench scraper or a large knife cut the rectangle into strips lengthwise, making each strip 1 inch wide. Then cut the strips, one at a time, crosswise into small even squares.
Place the biscuit bites onto the prepared baking sheet, leaving about half an inch between each biscuit. Bake for about 10-12 minutes, until they are golden brown on top.
While the biscuits are baking prepare the maple butter. Combine the maple syrup, melted butter and cayenne pepper in a small bowl.
Once the biscuit bites come out of the oven, allow them to cook slightly before transferring them to a large bowl and pouring over the maple butter glaze. Carefully toss the biscuit bites in the glaze until they are fully coated and serve warm.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
