~from Savoring Time in the Kitchen
Makes 6-8 biscuits
1 cup all-purpose flour
1 cup pastry flour (all-purpose flour could be substituted)
1 teaspoon coarse sea salt
1 tablespoon baking powder
¼ teaspoon baking soda
2 tablespoons sugar
½ cup (1 stick) cold, unsalted butter, cubed
1 cup cooked, chopped bacon
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon chopped fresh thyme leaves (may use dried thyme - or substitute herb of your choice)
1 cup buttermilk
Note: 1 cup finely shredded sharp cheddar cheese may be added when you add the bacon.
Melted butter and Flaky sea salt to top rolls
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together flours, the 1 teaspoon sea salt, baking powder, baking soda and sugar. Cut butter into dry ingredients with a pastry blender until coarse, not fine. Add bacon, dried tomatoes and chopped thyme and stir lightly to combine. Add buttermilk and mix until just moistened.
Turn dough out onto a floured surface and push into a 2-inch-thick rectangle. Do not overwork dough. Fold dough in half from long end, flatten and fold again. Pat dough into a rectangle 1½ to 2 inches thick. Cut dough into 3-inch squares or use a 3-inch biscuit cutter, being careful not to twist cutter as you cut. Gather scraps, handling as little as possible. Flatten and cut remaining dough. Place unbaked biscuits on a parchment paper or silipat-lined baking sheet. For crispiest biscuits, place them farther apart. For softer biscuits, place them as close together on the pan as you can without them touching (no closer than ½ inch, as they do puff slightly).
Brush tops of biscuits with melted butter and sprinkle with flaky sea salt (such as Maldon).
Bake in preheated oven 15 to 22 minutes or until evenly golden brown on top. Best eaten slightly warm.
Recipe adapted from Blue Horse Beach Cafe in Fish Creek, Wisconsin