Stir together flour, baking powder, sugar, salt and Spice Islands® Rosemary.
Cut in butter until mixture resembles coarse crumbs.
Add the Gruyère cheese and bacon and toss the mixture to coat.
Add heavy cream and mix the dough until it holds together.
Roll dough out on floured surface to 1/2-inch thick rectangle, fold in half and roll until 3/4-inch thick. Cut dough into 16 triangle shapes.
Place biscuits on greased sheet pan.
Bake for 20 minutes or until golden brown.
For the Tomato Chutney:
In a medium saucepan, bring the red wine vinegar and apple cider vinegar to a boil with sugar, salt, black pepper, mustard seeds and red pepper flakes; stirring occasionally.
Stir in tomatoes, onion and garlic. Simmer mixture, uncovered, stirring occasionally in the beginning and more frequently toward the end of cooking.
Cook about 1 to 1 1/2 hours, or until thickened and reduced to 1 1/2 cups.
Cool chutney completely and serve on the side with biscuits.
Rosemary Bacon Biscuits
Prep Time: 15 Minutes
Total Time: 35 Minutes
Ingredients
For the Biscuits:
2 C. all-purpose flour
4 tsp. Clabber Girl® Baking Powder
3/4 C. granulated sugar
1 tsp. kosher salt
3 Tbsp. Spice Islands® Rosemary leaves (chopped)
6 Tbsp. unsalted butter (cold and cut into bits)
1 1/4 C. Gruyère cheese (grated)
12 bacon slices (cooked and chopped)
1 C. + 3 Tbsp. heavy cream
For the Tomato Chutney:
1/2 C. red wine vinegar
3/4 C. apple cider vinegar
2 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. mustard seeds
1/2 tsp. Spice Islands® Crushed Red Pepper
1 lb. assorted tomatoes
1 yellow onion, diced
5 cloves garlic, minced
Directions
For the Biscuits:
Pre-heat oven to 400°F.
Stir together flour, baking powder, sugar, salt and Spice Islands® Rosemary.
Cut in butter until mixture resembles coarse crumbs.
Add the Gruyère cheese and bacon and toss the mixture to coat.
Add heavy cream and mix the dough until it holds together.
Roll dough out on floured surface to 1/2-inch thick rectangle, fold in half and roll until 3/4-inch thick. Cut dough into 16 triangle shapes.
Place biscuits on greased sheet pan.
Bake for 20 minutes or until golden brown.
For the Tomato Chutney:
In a medium saucepan, bring the red wine vinegar and apple cider vinegar to a boil with sugar, salt, black pepper, mustard seeds and red pepper flakes; stirring occasionally.
Stir in tomatoes, onion and garlic. Simmer mixture, uncovered, stirring occasionally in the beginning and more frequently toward the end of cooking.
Cook about 1 to 1 1/2 hours, or until thickened and reduced to 1 1/2 cups.
Cool chutney completely and serve on the side with biscuits.
