Bacon, Gruyere and Shallot Biscuits

Bacon-laced buttermilk biscuits rise tall and fluffy when tucked close together and baked in our enameled cast iron Signature Oval Baker. With caramelized shallots, minced bacon and nutty gruyere layered into a buttery dough, these decadent biscuits are equally at home on the holiday appetizer buffet as they are at the breakfast table. Use a 2-inch biscuit cutter to punch out small biscuits that are the perfect size to enjoy out of hand.

1 tablespoon olive oil, plus extra for greasing pan

3 large shallots, minced

1/4 teaspoon salt, plus additional for garnish

4 cups all purpose flour, plus extra for flouring work surface

1 tablespoon baking soda

2 tablespoons baking powder

1/4 cup granulated sugar

2 sticks unsalted butter, cold

2 1/2 cups buttermilk

5 slices cooked bacon, minced

1/4 cup minced parsley

1 1/2 cups grated Gruyere cheese

Freshly cracked black pepper

Preheat oven to 425°F. Lightly coat the interior of an enameled cast iron baker with olive oil.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Once hot, add the shallots and cook until softened and translucent, about 5 minutes. Remove from the pan and set aside to cool.

Place the flour, baking soda, baking powder, sugar and 1/4 teaspoon salt in a large mixing bowl. Cut the butter into 1/2-inch thick slices and toss in the flour mixture. Using a pastry cutter, cut the butter into the flour until butter is in pea sized pieces. Add the buttermilk and stir into the flour mixture until just combined.

Lightly flour a work surface. Turn the dough out onto the work surface and lightly knead to bring the dough together. Roll the dough out until it is about 1/2 inch thick. Distribute the shallots and bacon evenly over the bottom half of the dough. Top with the parsley and Gruyere cheese. Fold the top half of the dough onto the bottom and press down, sealing the bacon mixture in between.  Cut the dough in half and stack on top of the other half, creating another layer of filling.  Roll the dough out until the dough is about 1 1/2  inches thick.  Repeat this process 2 more times, creating multiple layers.

Using a 2-inch round biscuit cutter, punch straight down to cut out biscuits. Place the biscuits close together in the baker. Brush the tops of the biscuits with additional olive oil and sprinkle with salt and pepper.

Place the baker in the preheated oven and cook until biscuits are browned on top and cooked through, about 15-18 minutes.  Remove from the oven and let cool 2 minutes before serving.