Asiago Cheese Bacon Scuffins with Dried Cranberries

Asiago Cheese Bacon Scuffins with Dried Cranberries...

Ingredients:

• 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.