0.0 – 0 reviews • Cheddar
| Level: |
Intermediate |
| Total: |
1 hr |
| Prep: |
20 min |
| Inactive: |
5 min |
| Cook: |
35 min |
| Yield: |
8 to 10 servings |
Ingredients
- 8 tablespoons (1 stick) butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup grated sharp Cheddar
- 1/2 cup cooked and finely chopped bacon
- 2 teaspoons chopped fresh thyme (or rosemary)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
- Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
- Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
239 |
| Total Fat |
18 g |
| Saturated Fat |
10 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
7 g |
| Cholesterol |
132 mg |
| Sodium |
153 mg |