Ingredients:

  • 2 cups (250g) All-Purpose / Plain Flour
  • 1 tbsp (15g) Baking Powder
  • ½ tsp (3g) Fine Sea Salt
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 6 tbsp (85g) Unsalted Butter, diced and kept very cold
  • 5 slices (about 125g) Thick-Cut Smoked Bacon, cooked crisp and finely chopped
  • 1 cup (120g) Sharp Cheddar Cheese, coarsely grated
  • 2 tbsp (15g) Fresh Chives, finely snipped (optional)
  • ¾ cup (180ml) Whole Milk or Buttermilk, cold
  • 1 large Egg (for egg wash, optional)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper.
  2. Cook the bacon until very crisp. Drain thoroughly on paper towels, cool completely, and chop into small pieces. Grate the cheese and finely chop the optional chives. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
  4. Add the cold, diced butter to the dry ingredients. Use your fingertips to quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.
  5. Gently fold the chopped bacon, grated cheddar, and chives into the flour/butter mixture. Ensure the filling is evenly distributed.
  6. Pour the cold milk (or buttermilk) into the centre of the dry ingredients. Use a spatula to mix until just combined. The dough should be shaggy, wet, and sticky. Do not overmix.
  7. Using a standard cookie scoop or two spoons, drop mounds of the sticky dough onto the prepared baking sheet. Leave about 2 inches (5 cm) between each puff.
  8. If desired, beat the egg with 1 tsp of water to create an egg wash and brush the tops of the puffs lightly for a deeper golden colour.
  9. Bake for 18–20 minutes, or until the puffs are nicely risen, golden brown, and cooked through.
  10. Transfer the puffs to a wire rack. They are best served warm, straight from the oven.