Bacon Cheddar Mile High Mini-Batch Biscuits – Hiland Dairy

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1⁄8 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 2 tablespoons chives, finely chopped (divided, saving 1 t for garnish)
• 1⁄3 cup Hiland COLD unsalted butter, grated
• 1 cup (4 oz) grated Hiland Colby jack cheese (divided, saving 2 T for garnish)
• 2⁄3 cup Hiland Bacon Cheddar Dip
• 1⁄3 cup Hiland whole milk
• 2 tablespoon Hiland butter, melted
• Preheat the oven to 425°. Coat a 1⁄4 sheet pan (9×13) with butter.
• In a medium mixing bowl combine the first 6 ingredients. Once evenly mixed, add the next 4 ingredients, mixing with a fork until the liquid is absorbed into the flour and the texture is shaggy.
• Turn the biscuit dough out onto a lightly floured surface and knead it into a 9×9 square, folding onto itself, turning 90° and repeating 10 times.
• Using a 2′′ cutter, cut biscuits and place onto the prepared baking sheet, 1′′ apart. Re-flour the cutter between cuts.
• Brush the top of each biscuit with melted butter and sprinkle with reserved grated cheese.
• Bake 15-18 minutes or until the biscuits are baked through and medium-light golden on top (or an instant read thermometer registers 200°).
• Makes 6-7 biscuits depending on the size and thickness.