Bacon-Cheddar-Chive Cornbread Biscotti

Name: Bacon-Cheddar-Chive Cornbread Biscotti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 180
Cuisine: Southern
Ingredients: 59 milliliters cold butter, cut into pieces; 59 milliliters buttermilk; 4 bacon slices, cooked and crumbled; 340 grams packages buttermilk cornbread-and-muffin mix; 3 larges eggs, divided; 1 Tbsp chopped fresh chives; 113 grams cup shredded sharp Cheddar cheese, divided

Bacon-Cheddar-Chive Cornbread Biscotti

The recipe Bacon-Cheddar-Chive Cornbread Biscotti could satisfy your Southern craving in about 1 hour and 30 minutes. This recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 16 calories, 0g of protein, and 1g of fat. This recipe serves 180. If you have sharp cheddar cheese, chives, buttermilk, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine cornbread mix, 3/4 cup shredded Cheddar cheese, and next 2 ingredients in a food processor bowl.

Ingredients you will need

Shredded Cheddar Cheese

Cornbread Mix

Equipment you will use

Food Processor

Bowl

Add butter, and pulse 5 to 6 times or until crumbly.

Ingredients you will need

Butter

Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough.

Ingredients you will need

Spread

Dough

Egg

Equipment you will use

Baking Paper

Baking Sheet

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

Bake at 350 for 20 minutes or until pale golden brown and firm.

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Oven

Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 30

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Baking Sheet

Wire Rack

Oven

Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife.

Equipment you will use

Baking Paper

Serrated Knife

Cutting Board

Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Bake at 300 for 15 to 20 minutes on each side or until golden and crisp.

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Oven

Let cool on baking sheet on wire rack 15 minutes.

Equipment you will use

Baking Sheet

Wire Rack

Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.

Note: We tested with Martha White Buttermilk Cornbread & Muffin

Ingredients you will need

Buttermilk

Cornbread

Mix.

Equipment

Ingredients

Servings:

59milliliters

cold butter, cut into pieces 59milliliters

buttermilk 4

bacon slices, cooked and crumbled 340grams

packages buttermilk cornbread-and-muffin mix 3larges

eggs, divided 1Tbsp

chopped fresh chives 113grams

cup shredded sharp Cheddar cheese, divided

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.