Dear SOS: I had an opportunity to dine at Restaurant 1833 in Monterey, Calif., while visiting for a professional conference. They have a warm, cozy welcoming atmosphere with an interesting menu. The friends I was with decided we would sample a number of small bites and entrees. We loved the bacon cheddar biscuits with maple chile butter! They were melt-in-your-mouth delicious with a bit of a bite. My friends and I would love to have the recipe. Can you get it for us?
— Stephanie Mearns,
El Segundo
Dear Stephanie: Don't bacon and cheddar make everything better? Restaurant 1833 was happy to share its recipe for these hearty biscuits, perfect served warm with a dab of maple chile butter.
RESTAURANT 1833’S BACON CHEDDAR BISCUITS WITH MAPLE CHILE BUTTER
1 hour, 10 minutes. Makes 12 biscuits
Bacon Cheddar Biscuits
4 cups (16 1/4 ounces) flour
1/4 cup sugar
2 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
Pinch grated nutmeg
3/4 cup (1 1/2 sticks) chilled butter, cut into pieces
1 lb. bacon, cooked, drained and crumbled (about 1 1/2 cups)
About 1 cup (4 ounces) grated Gruyere cheese
About 1 1/2 cups (6 ounces) grated cheddar cheese
1 cup buttermilk
In a large bowl, whisk together the flour, sugar, baking powder and soda, salt and nutmeg. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (alternatively, the mixture can be mixed by hand). Scatter in the chilled butter pieces and beat until the butter is almost fully incorporated. Scrape down the bowl and add the bacon and grated Gruyere and cheddar cheese. On low speed, slowly add the buttermilk and beat until the mixture is just combined, careful not to overwork the dough.
Turn the dough out onto a floured surface and press or roll to a thickness of approximately three-fourths of an inch. Fold the dough into thirds and repeat. Gently press or roll the dough into a rectangle shape measuring 8 inches by 6 inches. Cut the rectangle into 12 (2-inch) square biscuits.
Carefully transfer the biscuits to a rimmed baking sheet, spacing them an inch or so apart.
Place the biscuits on the baking sheet in the freezer to chill for about 20 minutes. Meanwhile, heat the oven to 375 degrees.
Place the biscuits in the oven and reduce the heat to 350 degrees. Bake for 20 minutes, then rotate the baking sheet and continue baking until the biscuits are set and a light golden color, an additional 15 to 20 minutes.
Maple Chile Butter
1/2 cup (1 stick) butter, softened
1/8 tsp. powdered chile de arbol
1/4 tsp. maple syrup
Salt
In a medium bowl, beat together the butter, chile powder and maple syrup until the powder and syrup are fully mixed in with the butter. Taste and season as desired with salt. Refrigerate until needed.
Each biscuit, using scant tablespoon maple chile butter
Calories: 535
Protein: 18 grams
Carbohydrates: 36 grams
Fiber: 1 gram
Fat: 36 grams
Saturated fat: 21 grams
Cholesterol: 100 milligrams
Sugar: 6 grams
Sodium: 745 milligrams
Note: Adapted from chef Levi Mezick of Restaurant 1833 in Monterey, Calif.
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