Bread - M.b. post cheddar biscuits recipe

Author: Carolyn Webb

David LeFevre's Bacon Cheddar Buttermilk Biscuits The M.B. Post chef shares his recipe The man who earned Water Grill its Michelin stars now has his own spot, M.B. Post, in Manhattan Beach where these cheesy, meaty biscuits come with a smear of maple butter. M.B. POST 1142 Manhattan Ave Manhattan Beach, CA 90266 (310) 545-5405 www.eatmbpost.com

David LeFevre's Bacon Cheddar Buttermilk Biscuits
Cheddar Bacon Buttermilk Biscuits
Bacon Cheddar Buttermilk Biscuits

David LeFevre's Bacon Cheddar Buttermilk Biscuits

David LeFevre's Bacon Cheddar Buttermilk Biscuits The M.B. Post chef shares his recipe The man who earned Water Grill its Michelin stars now has his own spot, M.B. Post, in Manhattan Beach where these cheesy, meaty biscuits come with a smear of maple butter. We think they're the perfect fluffy vehicle for your home-poached Easter eggs this Sunday. M.B. POST 1142 Manhattan Ave Manhattan Beach, CA 90266 (310) 545-5405 www.eatmbpost.com
Provided by: user1196937
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American-South
Number of ingredients: 12

Ingredients:

12 ounce All purpose flour ; Cold
4 1/4 teaspoon Baking powder
1 teaspoon Salt
1 Oz Granulated sugar
1 1/4 Tsp Baking soda
1 stick Unsalted butter ; Frozen, cut into cubes
1 cup Buttermilk ; Cold
6 ounce Cheddar cheese ; Diced into 1/4 pieces
6 ounce Bacon ; Rendered and drained
1 ounce Chives ; chopped
1/2 ounce Clarified butter
1/4 ounce Fleur del sel ; (A special salt)

Nutrition:

How to cook:

1. Preheat oven to 375
2. Combine cold flour, baking powder, regular salt, sugar, and baking soda in a large bowl.
3. With two butter knives or a pastry cutter, cut frozen butter into the mix of dry items until the butter is about the size of hazelnuts
4. Add cold buttermilk, cheddar cheese, bacon and chives and fold over until
the dough just forms (do not over mix or your biscuit will be dense and not
flaky)
5. Gently roll out the dough to 1 1/4 inch thickness
6. Cut into 2 1/2 inch squares and brush with the clarified butter and season
with the fleur de sel
7. Bake at 375 degrees F for approximately 12-15 minutes or until golden brown
(you can test to see if the center is cooked by using a toothpick)
8. Let rest 5 minutes and serve!
(Makes 12 incredible biscuits)
M.B. POST

Notes: David LeFevre's Bacon Cheddar Buttermilk Biscuits, Ingredients · 12 ounce All purpose flour · 4 1/4 teaspoon Baking powder · 1 teaspoon Salt · 1 Oz Granulated sugar · 1 1/4 Tsp Baking soda · 1 stick Unsalted butter

Tags:

lefevres bacon cheddar buttermilk biscuits david lefevres bacon cheddar buttermilk biscuits

Jonathan Gold's Los Angeles: Cheddar Bacon Biscuit

David Lefevre. Manhattan Beach Post. No one can say no to this signature dish – a cheesy, meaty Duration: 5:07

Cheddar Bacon Buttermilk Biscuits

A savory biscuit with Cheddar Bacon+ Buttermilk!
Provided by: Gaby
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

2 cups all purpose flour
½ teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly cracked black pepper
4 tablespoons cold unsalted butter grated
4 strips cooked bacon chopped into little pieces
¼ cup of shredded cheddar cheese
1 cup cold buttermilk

How to cook:

In a large mixing bowl combine the flour, salt, baking powder, baking soda and pepper and stir to combine.
Using a box grater, grate the butter into the dry mixture.
Add the chopped bacon and cheddar cheese.
Then place the entire bowl into the freezer for a few minutes just to keep the butter cold and chill the dry ingredients.
After about 10 minutes, remove the bowl from the freezer and add in the buttermilk. Carefully stir the mixture until everything comes together.
Turn the dough out onto a clean, lightly floured cutting board and using your hands, gather it into one large mass.
Tear of roughly 1/2 cup pieces of dough and carefully mold them into messy looking round. (drop biscuit style) Repeat this for the remaining dough and line them on a parchment lined baking sheet, making sure not to put them too close to one another since they spread a touch when baking.
Place the entire baking sheet into the fridge and chill for 30 minutes.
Preheat oven to 450° F.
Place the baking sheet in the hot oven and bake until the biscuits are lightly golden brown, about 15-18 minutes. Serve warm! And with maple butter if you have some or can buy some.

Notes: David LeFevre's Bacon Cheddar Buttermilk Biscuits from M.B. Post, The man who earned Water Grill its Michelin stars now has his own spot, M.B. Post, in Manhattan Beach where these cheesy, meaty biscuits come with a smear

Bacon Cheddar Buttermilk Biscuits

These Bacon Cheddar Buttermilk Biscuits are from Chef David LeFevre's M.B. POST restaurant in Manhattan Beach, CA.They are served with this sublime maple butter.
Provided by: Leslie Blythe
Yields: 12 items
Number of ingredients: 12

Ingredients:

u00bd cups flour, cold
4u00bc teaspoons baking powder
1 teaspoon salt
about u215b cup sugar
1u00bc teaspoons baking soda
1 stick butter, frozen, cut into cubes
1 cup buttermilk (cold)
6 ounces cheddar cheese, diced into u00bc inch pieces
6 ounces bacon, rendered and drained
1 ounce (about 1 cup) chives, chopped
about 1 tablespoons clarified Butter
about 1u00bd teaspoons Fleur de Sel

Nutrition:

How to cook:

1 Preheat oven to 375u00b0 F.
2 Combine cold flour, baking powder, regular salt, sugar, and baking soda in a large bowl.
3 With two butter knives or a pastry cutter, cut frozen butter into the mix of dry items until the butter is about the size of hazelnuts.
4 Add cold buttermilk, cheddar cheese, bacon and chives and fold over until the dough just forms (do not over mix or your biscuit will be dense and not flaky).
5 Gently roll out the dough to 1u00bc inch thickness.
6 Cut into 2u00bd inch squares and brush with the clarified butter and season with the fleur de sel.
7 Bake for approximately 12 - 15 minutes or until golden brown (you can test to see if the center is cooked by using a toothpick).
8 Let rest 5 minutes and serve!

Notes: The bacon cheddar buttermilk biscuit at Manhattan Beach Post. Feel, The bacon cheddar buttermilk biscuit at Manhattan Beach Post. Feel free to lick your monitor.