2 1/4 cups all propouse flour
3 1/4 tsp baking powder
1 tsp salt
1/8 tsp ground red pepper
1/2 cup/ 3oz. diced slab bacon
3 tbsp unsalted butter, cubed and chilled
3/4 cup/ 3oz. shredded sharp Cheddar cheese
1 1/2 cups heavy cream
2 tbsp unsalted butter melted
Directions
1.- Combine flour and next 3 ingredients; cover and freeze 8 hour.
2.- Preheat oven 425F. Cook bacon over is brown but not crisp; drain on paper towels. Cool completely.
3.- Toss cubed butter with flour mixture in a large bowl; mix with hand. flattening butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Add cream, stir until just combined. Scoop dough evenly into 1 tbsp. mounds; arrange 1 in. apart on baking sheets.
4.- Bake 8 to 10 minutes or until golden and cooked through. Transfer biscuit to a wire rack, brush with melted butter. Server hot or at room temperature.
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