Carthay Circle House Biscuits Copycat Recipe
Yield: 16 rolls (serves 4 adults or less - trust me)
IngredientsFor the bread:
1/2 cup warm water
1/2 teaspoon active dry yeast
1/2 cup whole wheat flour
6 tablespoons warm water
1 1/2 tablespoons honey
1 teaspoon active dry yeast
2 heaping tablespoons vegetable shortening, such as Crisco
2 1/2 cups all purpose flour
1/2 tablespoon salt
For the Filling:
4 slices bacon, cooked crispy and trimmed
8 oz Cracker Barrel Sharp White Cheddar, grated
12 slices nacho jalapeño peppers
1/4 cup jalapeño juice
Bacon grease from cooked bacon
For the Butter:
1 stick salted butter, softened
1/4 cup Smucker's Simply Fruit, Apricot
1 tablespoon honey
Oh, and you'll need a deep fryer filled with vegetable oil and a 1 1/2 tablespoon cookie scoop...
To make the starter, combine the warm water and yeast in a bowl until yeast has fully dissolved. Add the flour. Cover and let rest at room temperature for 30 minutes.
While the starter is working, you can make your filling. Grate the cheese and set that aside in a large bowl; cook the bacon until extra crispy, trimming the excess fat when cool. Let the bacon grease cool down a bit while you combine the bacon, jalapeño slices and jalapeño juice in the food processor (I used my Magic Bullet). Pulse until you have a rather chunky paste, like so:
Combine this mixture with the cheese and slightly cooled bacon grease. You don't have to go crazy with the bacon grease, just whatever sort of slops out of the pan is fine. Once your mixture is evenly coated with all the goodies, pop it in the fridge - it'll be easier to work with later.
Cover with a warm, damp cloth and let rest at room temperature for 30 minutes.
Now comes the fun part! Separate your dough into 16 even pieces. I like to start with 4, then break each one of those down into 4. SO much easier than eyeballing 16ths! Flatten each small piece into about a 3-4" square. With your cookie scoop, scoop out a firmly-packed ball of filling into the middle of your flattened dough. Wrap the dough around the filling, pressing dough firmly to close (I like to use a dumpling method, but whatever works for you). Roll your filled dough back into a ball-like shape. When all your dough bits are filled, place them into the freezer for an hour or until fully frozen. At this point, you can transfer them to a freezer-safe container and leave them until you're ready to eat (this is an excellent way to stockpile these for when cravings hit, and trust me, they're going to).
If you let your friends and family have at the first batch before you're finished frying the rest, be prepared to start fending people off with your butter knife. Yes, they're really THAT GOOD. Never, ever take these to a party unless you want to be asked to bring them to Every Single Party Forever After. Think I'm overselling them a bit? Wait 'til you try them.