Moist & fluffy potato biscuits are topped with cheese curds, a homemade bacon gravy, and crispy bacon in this Potato Biscuits & Bacon Gravy Poutine...
If you happen to love poutine as much as I do, then I have good news for you, folks- I just took my poutine recipe game to the breakfast table! ;) As some of you may recall, I have been kind of obsessed with this traditional Canadian dish (& it's many variations) since I attended the Food & Wine conference last July. We were spoiled by this amazing and HUGE poutine bar for lunch one day of the conference, and I have been hooked ever since. Unfortunately, cheese curds are kind of hard to come by where I live. We have very few dairy farms here in West Virginia, and cheese curds are usually an artisanal product of local dairies. But then the other week as I was browsing the cheese selection at my local grocery store, I spotted them- Wisconsin cheese curds! Granted, there was only one kind made by a single brand, but to say I was ecstatic to finally have my hands on some cheese curds without having to drive hours for them (ahem... Ohio) would be an understatement.
And I found them just in time too because Sunday Supper and the Food & Wine Conference had just announced their first recipe contest for 2016- a poutine recipe contest sponsored by the Idaho® Potato Commission. This hearty & comforting Potato Biscuits & Bacon Gravy Poutine recipe is my entry, folks... :)
Potato Biscuits & Bacon Gravy Poutine
by
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients (Serves 4)
- 8 slices of bacon, cooked to your preference (reserve the drippings)- I like to bake my bacon. Get my method for baking perfectly crisp bacon by CLICKING HERE.
- 4-5 oz of fresh cheese curds
- 1 1/2 cups of cooked mashed potatoes (about 2 Idaho® russet potatoes)
- 1/3 to 1/2 cup heavy cream
- 1 1/2 cups of self-rising flour
- 1 tbsp sugar
- 3 tbsp cold unsalted butter, cut into small cubes
- The reserved drippings from the bacon
- 1/4 cup flour
- 1/2 tsp salt (to taste)
- 1/3 tsp ground black pepper
- 2-3 cups milk (depending on how thick you like your gravy)
Instructions
Cook the bacon to your preference. Reserve the drippings and set aside.
(Makes 8-10 biscuits)
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small mixing bowl, whisk together the mashed potatoes and 1/3 cup of the cream. Set aside.
In a large mixing bowl, whisk together the self-rising flour & sugar. Using a pastry blender or two butter knives, cut the butter into the flour mixture until it forms a coarse meal. Add in the potato mixture & gently fold in until combined. Add in the remaining cream a little at a time until a good dough forms.
Turn the dough out onto a lightly floured surface. Knead lightly 2-3 times until the mixture comes together. Roll the dough out to at least 1/2-inch thick. Using a biscuit cutter, cut the dough into biscuits and then place on the prepared baking sheet.
Bake until lightly golden brown, about 12-14 minutes. Allow to cool to warm.
While the biscuits are cooling, prepare the bacon gravy. In a medium skillet, heat the reserved bacon drippings over medium heat. Whisk in the flour until smooth. Reduce the heat to low & continue cooking the drippings/flour mixture for another 3-4 minutes. Whisk in the milk 1/2 cup at a time, allowing the mixture to thicken slightly before adding in the next 1/2 cup. Continue adding in the milk until the gravy is your desired consistency. Cook for 3-5 minutes more, whisking constantly.
Place 2 of the biscuits on a plate and then ladle over 1/4 of the bacon gravy. Top with 2 slices of chopped bacon & about 1 oz of cheese curds. Repeat this with the other 3 servings. Serve immediately.
Enjoy!
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Traditional poutine usually consists of french fries, topped with cheese curds, and then drowned in brown gravy. For my version, I did a take on a breakfast classic- biscuits & gravy. The moist & fluffy potato biscuits replaces the fries, and then they are topped with cheddar cheese curds, a creamy homemade bacon gravy, and crisp pieces of bacon. This is a definitely a poutine lover's dream breakfast... :)
This year's Food & Wine Conference is being held in Orlando, Florida from May 13-15, 2016 at the lovely Rosen Shingle Creek Resort. The price of your conference ticket includes all meals (& of course, wine!), and the room rate is amazing! But if you need further convincing that you need to attend this year, just take a good long hard look at some of the delicious variations of poutine that were served at last year's conference courtesy of the Idaho Potato Commission & Wisconsin Cheese...
I also happened to write an entire blog post on Why You Need to Attend the Food & Wine Conference in 2016 after returning home from my first time at the conference last summer. You know, just in case you need a little further convincing. ;)
Get the complete rules & enter your poutine recipe for a chance to win now by CLICKING HERE.
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