Roasted Apple & Bacon Cheddar Biscuits

Note: Freeze butter and cream cheese for 30 minutes.

Preheat oven to 375°F.

Line a baking sheet (preferably one with sides) with foil or parchment paper. Place slices of bacon on baking sheet and bake for 15 minutes, or until nice and crispy. While bacon is cooking, cut apples.

Cut apples into eighths (if some of the slices are really thick, cut those in half) and then into small chunks.

When bacon is done, remove from oven and let cool slightly. Keep oven on. Place bacon on a paper-towel-lined plate and set aside. Remove foil and any excess grease from sheet.

Line baking sheet with parchment paper. Spread apples evenly onto baking sheet and bake for 10 minutes, or until dry to the touch.

While apples are roasting, shred cheese if it is in block form. Set aside in fridge until ready to use.

Let apples cool slightly and then transfer to a bowl/container and place in the fridge until ready to use. Crumble bacon (make sure not to crumble it too small) and set aside. (You can cook the bacon and shred the cheese the day before.)

Increase oven temperature to 450°F. Line baking sheet with parchment paper (the same sheet can be used, for less cleanup).

In a bowl, mix together crumbled bacon, cheese, and apples; set aside.

In a food processor, pulse together both flours, sugar, baking powder, salt, baking powder, cream cheese, and butter until mixture resembles a coarse meal.

Transfer to a large bowl and stir in buttermilk. Make sure not to over-mix; the dough will be slightly dry.

Turn the dough onto a lightly floured surface and knead just until the dough comes together.

Pat dough out into a fairly large circle. Place 1/3 to 1/2 of apple, bacon, and cheese mixture onto dough. Fold in dough and knead briefly until filling is just combined. Try to work with the dough as little as possible; overworked dough will result in tough biscuits!

Pat dough out again and add remaining filling and repeat the former procedure. Keep in mind that some of the filling will fall out of the dough; this is okay.

Roll dough into a rectangle that is 10 inches long, 7 1/2 inches wide, and about 1 inch thick. Using a pizza slicer, cut into fifteen 2 1/2-inch squares. Place biscuits on baking sheet, placing about 3/4 inch apart.

Stir honey into melted butter and brush over tops of biscuits. Bake for 8–12 minutes or until golden brown (see note below). Serve warm!

Note: Keep in mind, when checking for doneness, that the biscuits may appear undone due to the melted cheese inside. If you slice one open and look in the middle, you may get a better idea—but look closely and don’t be fooled by the cheese!