Preparation:
Preheat oven to 400ø Cook bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon trabsfer bacon to paper towels and drain. Reserve 2 tablespoons bacon drippings. Mix flour, baking powder, sugar, dried thyme, salt and baking soda in large bowl. Add chilled shortening and cut in until mixture resembles coarse meal. Add butter- milk, reserved bacon drippings and chopped bacon'; stir until mixture is just combined. Gather dough together. Turn dough out onto lightly floured surface and knead several turns until smooth. Pat out dough to 8-inch round. Cut round into 8 wedges. Transfer wedges to baking sheet, spacing 2-inches apart. Bake biscuits until puffed and golden about 18 minutes. Brush tops with melted butter.
( Can be made 1 day ahead. Cool vompletely. Wrap in foil' let stand at room temperature. Rewarm in 350ø oven until heated through, about 5 minutes.) Serve |
