Ingredients
1 1/3
cups Gold Medal™ all-purpose flour
3/4
cup spent barley grain*
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon coarsely ground black pepper
6
tablespoons cold butter, cut into 6 pieces
1/3
cup milk
1
egg
3/4
cup shredded Cheddar cheese (3 oz)
3
slices bacon, crisply cooked, crumbled (about 3 tablespoons)
Preparation
Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, mix flour, spent grain, sugar, baking powder, salt and pepper. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese and bacon.
Place dough on lightly floured work surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.
Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
