The Biscuits and Crackers are coming back.
In 2018, the original version of the biscuit and cracker recipe is being reintroduced.
The Biscures and Crumbles will be available as a regular item at the Biscure Bar, which will be open from March 26 to April 3.
We’re also working on a regular Biscuette Bar to offer our customers a variety of delicious biscuits.
These special Biscues and Crumbs will be offered in the Bistro & Bar section of the Bicentennial Park.
Also coming back is the Bitchin’ Biscotti Bistrito which will include a variety items from the original recipe.
All of these special Bistritos will be made with our favorite ingredients and will be delicious with fresh-baked crust, homemade tortillas and homemade biscuits.
The original recipe has been recreated with a new twist.
Here’s how to make the biscut and crackers.
You’ll need:• 6 slices of salted bacon• 1/2 cup butter• 2 tablespoons butter• 1 tablespoon maple syrup• 1 cup flour• 1 teaspoon salt• 2 eggs• 1 tsp vanilla extract• 1 ½ cups milk, plus extra for rolling out dough• 1½ cups flour, plus more for rolling dough.
Preheat oven to 375 degrees F. Wash and cut bacon into 1/4-inch slices.
Cook bacon in a skillet over medium heat until golden brown.
Remove bacon from skillet and set aside.
Combine flour, maple syrup, and salt in a bowl and set over low heat.
Whisk together eggs, vanilla, milk, and flour until smooth.
Stir in eggs one at a time, whisking well after each addition.
Pour dough into prepared pan and bake for 45 to 50 minutes.
While biscuits are baking, roll out dough into a circle.
Divide dough into quarters.
Roll out biscuits half-way.
Cut out 1 ½ inches of bacon from the bacon.
Place biscuit halves on a baking sheet lined with parchment paper.
Bake for 20 minutes, or until biscuits are browned and golden.
Cool biscuits on a cooling rack before serving.
Serve warm with homemade tortilla chips or homemade biscuit cream sauce.
For more great recipes, visit the Food Network.