April 19th, 2013
Recipe and Styling by Paula Bowman
Arrange bacon on a rimmed sheet pan lined with parchment paper. Sprinkle with pepper and place in a cold oven. Turn oven temperature to 400°F and bake until bacon is crispy, about 20 to 25 minutes. Check bacon often towards end of baking time to ensure it doesn’t burn. Remove bacon from oven (keep oven on), drain bacon on paper towels and keep warm.
Meanwhile, in a large bowl, combine flour, baking powder and salt, and mix until well blended. Add butter. With your fingertips, rub the butter and flour together until the mixture resembles very coarse crumbs. Be careful not to over-mix. (Tip: You can also use a pastry blender for this step.) Pour milk over flour mixture and stir with a fork until it pulls away from side of bowl and forms a loose, rough dough.
Turn out dough onto a lightly floured surface. With floured hands, gently pat dough into a round about 1-inch thick, pressing any loose bits back into the round. Do not overwork the dough. Use a floured 3-inch round biscuit cutter to cut out 8 biscuits, gathering dough back into a mound as necessary; arrange on an ungreased sheet pan. Brush tops with milk and bake until the tops are golden, about 15 to 18 minutes.
In a small bowl, combine goat cheese and honey, and stir until blended. Cut biscuits in half, spread one half of biscuit with cheese mixture, top with a slice of bacon and some spinach leaves and serve warm.