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2 C. all-purpose flour
1 C. + 3 Tbsp. heavy cream
1/2 tsp. freshly ground black pepper
4 tsp. Clabber Girl Baking Powder
Tomato Chutney:
1 lb. assorted tomatoes
2 tsp. mustard seeds
2 Tbsp. granulated sugar
1 yellow onion, diced
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
5 cloves garlic, minced
3 Tbsp. rosemary leaves (chopped)
1/2 C. red wine vinegar
6 Tbsp. unsalted butter (cold and cut into bits)
3/4 C. apple cider vinegar
1 1/4 C. Gruyère cheese (grated)
3/4 C. granulated sugar
12 bacon slices (cooked and chopped)
1 tsp. kosher salt
Stir together flour, baking powder, sugar, salt and rosemary. Cut in butter until mixture resembles coarse crumbs. Add the Gruyère cheese and bacon and toss the mixture to coat. Add 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 at 400° F. for 20 minutes or until golden brown. Tomato chutney recipe: In a medium saucepan, bring the red wine 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.
2 C. all-purpose flour
1 C. + 3 Tbsp. heavy cream
1/2 tsp. freshly ground black pepper
4 tsp. Clabber Girl Baking Powder
Tomato Chutney:
1 lb. assorted tomatoes
2 tsp. mustard seeds
2 Tbsp. granulated sugar
1 yellow onion, diced
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
5 cloves garlic, minced
3 Tbsp. rosemary leaves (chopped)
1/2 C. red wine vinegar
6 Tbsp. unsalted butter (cold and cut into bits)
3/4 C. apple cider vinegar
1 1/4 C. Gruyère cheese (grated)
3/4 C. granulated sugar
12 bacon slices (cooked and chopped)
1 tsp. kosher salt
Stir together flour, baking powder, sugar, salt and rosemary. Cut in butter until mixture resembles coarse crumbs. Add the Gruyère cheese and bacon and toss the mixture to coat. Add 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 at 400° F. for 20 minutes or until golden brown. Tomato chutney recipe: In a medium saucepan, bring the red wine 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.