Best paired with Adam Puchta Dry Vignoles
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 cup butter, cold
- 2 cups shredded, aged cheddar cheese
- 10 strips bacon, cooked, crumbled
- 1/4 cup milk
Preheat oven to 375. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, Maple Bacon sea salt (optional), cayenne pepper. Using 2 knives or a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Mix in milk to form dough. Using a small cookie scoop, place balls of dough about an inch apart. Using the bottom of a glass, dipped in flour, OR the tines of a fork – squish the ball so it is flat. Above is using a fork (dipped in flour). Below is using the glass. It should be fairly thin but not too thin.
Bake at 375 for about 16 minutes. I baked for 8 minutes, rotated cookie sheet, and then another 8 minutes. The edges and top will be a little bit brown. Remove from oven and let cool on wire rack.