Asiago Cheese Bacon Scuffins with Dried Cranberries
Asiago Cheese Bacon Scuffins with Dried Cranberries...
2 cups flour
3 tablespoons granulated sugar, divided (1/2 tablespoon is for sprinkle over the top)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons frozen butter*, shredded
3/4 cup fat free milk, divided (i prefer cream)
1/4 teaspoon vanilla extract
1 large egg white
1 ounce dried cranberries
1 ounce cooked bacon
1 ounce shredded asiago cheese
Preheat the oven to 425.
Combine the flour, 2 1/2 tablespoons sugar, baking powder and salt in a bowl; stir with a whisk. (* My trick for the butter – the key to flaky biscuits, pie crusts, etc. is to have super cold butter. I keep sticks of butter in my freezer, so that by the time I use a box grater to grate the cheese, the butter is still super cold.” Put the shredded butter in the flour mixture – no need to use a pastry cutter since the butter is super fine – just toss to coat.
Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add mix mixture to flour mixture stirring until moist. It was at this time that my dough was still super floury, so I ended up adding an extra 1/4 cup of milk – but just eye ball it until it looks doughy.
I put my chopped bacon, cranberries and shredded cheese on my counter and put the dough on top – adding just a touch of flour I kneaded the dough until just incorporated.
I weighed each dough ball, made it into a circle and pressed down. Put on Pam sprayed cookie sheet and divide the remaining 1/2 tablespoon sugar and sprinkle over the top of each scuffin. Bake for 17-19 minutes, or until slightly browned.