Pull-Apart Bacon Sourdough Biscuits

Pull-Apart Bacon Sourdough Biscuits

I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it because the recipes are written by real home cooks, not chefs nor professional bakers. They offer recipes that are easy to make and are tested by real people. 

This month featured “The Best Winter Recipe from Every State.” Of course, I scanned for bread recipes, and among them was this one from Traci Collins of Cheyenne, Wyoming for her Pull-Apart Bacon Bread. 

She explains, “I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It’s the perfect treat to bake for an informal get-together.”

Her recipe calls for three tubes (16⅓ ounce) cans Pillsbury buttermilk biscuits.  Of course, I needed to try making it with sourdough biscuits. So I have adapted hers using our own biscuit recipe substituting cream for the butter and some of the milk.

Remember to plan ahead, this recipe calls for a sourdough sponge which you need to get started the night before.

Ingredients

Long Ferment

  • 1/2 c Active Starter
  • 1 c Milk
  • 1 c Flour

 Instructions

Long Ferment

  1. Mix sourdough starter, milk, and a cup flour together. Cover lightly and place the sponge in a warm place to ferment overnight, but at least 8–12 hours.
  2. It should be very light and bubbly when ready.

Filling

  • 1 lb bacon
  • ¾ cup chopped onion
  • ½ cup shredded cheddar cheese
  • 1 teaspoon vegetable oil
  • ¾ cup chopped green pepper

Filling

  1. Cook bacon until crisp. Drain and crumble.
  2. Place oil in a skillet and sauté onions and peppers until tender.
  3. Set aside cheese until Step #6 in the next section.

Dough 

  • 2 c Flour
  • 1 c Cream
  • 1 Tbl Sugar
  • 3/4 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Cream Of Tartar

Sourdough Biscuit Dough

  1. Sift together all the dry ingredients except the baking soda.
  2. Work in the cream with a fork until dough is crumbly.
  3. Mix the baking soda into the sourdough sponge.
  4. Then quickly combine it with the dry ingredients, kneading lightly to form a ball.
  5. Roll out to a 1/2 inch thickness and cut into half-inch cubes.
  6. In a well-buttered (or sprayed) 10-inch tube pan layer biscuit bites with peppers, onions, bacon, cheese, and butter slices.
  7. Cover and set in a warm place to rise for 45 minutes.
  8. Bake in a 375° F preheated oven for about 30 to 35 minutes or when the internal temperature is at 200°F.
  9. Invert the baked rolls on a serving platter and serve hot.

There really is nothing easier than sourdough cream biscuits and if like me you keep a larger amount of start on hand, you can make them in just minutes.  In the comment section below, let us know how you adapted this recipe for your home

Author: Darryl Alder, retired Scouter and outdoorsman, who spent too many hours over a campfire using a dutch oven, and loves sharing recipes for the kitchen and the campfire. You can read many of his outdoor recipes here.

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