You can imagine what it's like around here when the Williams-Sonoma catalog comes. Outbursts of OOH and WOW and OMG as I flip through it with a glass of wine. Not too much wine. My resistance to high-end kitchenware is low enough as it is.
So when I started going through a recent catalog, I managed to resist the actual cookware, but there was one thing I couldn't resist: a recipe.
(okay, WS says Cheddar-Bacon, I say Bacon and Cheddar, bacon is verrrry important around here, not that cheese isn't... anyway, po-tay-to po-tah-to, you can see why I had to make 'em)
Unfortunately I didn't remember to start taking pictures until late in the process, but this will give you a general sense of the biscuiting:
Cute, right? Next time I would probably leave them thicker and just make fewer, but they were great nibbly party food, and the misshapen ones that were too shaggy to take to the party were just perfect the next day crumbled up in a cup of chili.
(more after the jump)
I also made a boneheaded mistake and doubled up on the salt. Usually I use salted butter and cut back on the salt in the recipe by half a teaspoon, but I forgot this time... and in a recipe that also has bacon and parmesan cheese? Hoo boy. Saltorama. (Though that did make them extra nice with champagne.)
Transportable and craveable for sure. And the reason I keep talking about all the things I did wrong is because I'll definitely be making the recipe again, and then I'll have the chance to do them right.