Croissants from French Women Don't Get Fat

This is a 3-day project. You won't mind though because they are wonderfully buttery and flaky and well-worth the work! You can use this recipe to make the Ham and Cheese croissants if you don't have a bread maker.

Ham and Cheese Croissants

I used a breadmaker recipe from the Bread Machine: Kitchen Handbook by Jennie Shapter for these but if you follow French Women Don't Get Fat croissants recipe and fill them before the second-to-last step, you'll get the same result!

These turned out wonderfully and they were a great way to get rid of leftover Easter ham! Enjoy!

Cheddar, Bacon and Chive Biscuits

After making these biscuits, I now have no reason to go to Red Lobster. They may not be an exact replica, but, in my opinion, they're better! Enjoy!

~Recipe found in February 2010 Bon Apetit Magazine~

Ingredients:

6 thick-cut bacon slices

3 3/4 cups bread flour

1.5 tbsp. baking powder

1.5 tsp. baking soda

1.25 tsp salt

1/2 c. chilled unsalted butter cut into 1/2 cubes

2.5 c. coarsely grated sharp cheddar cheese

1/3 c. chopped fresh chives

1 3/4 c. chilled buttermilk

Photo Caption- My blender didn't work so well as a food processor so, I used a masher and my hands but, it worked pretty well!

Recipe:

Position rack just above center of oven and preheat to 425*. LIne heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl, Add cheddar cheese, fresh chives and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brish biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

I can't wait to serve these with homemade Loaded Baked Potato Soup tonight!!!