bacon breakfast twisties


  • 2 c. never bleached flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 7 Tbsp. unsalted butter
    • 2 Tbsp. of that butter should be melted
    • the rest should be cold
  • 1 scant cup milk
  • 3 Tbsp. brown or demerara sugar
  • ½ Tbsp. ground cinnamon
  • ½ tsp. cayenne pepper
  • 2-3 chopped jalapenos or pepperoncini
  • 8 slices bacon
  • 1 egg

Mix first three ingredients in large bowl. Cut in 5 Tbsp. of cold butter with fingers or pastry knife. Slowly mix milk until dough just forms a ball, no wetter. Roll out to a rectangular sheet about 1 cm thick, roughly 30cm x 40cm large. Brush with melted butter.

Cook bacon to desired consistency; if anything undercook slightly. Chewy is better than crispy for this recipe.

Back in the bowl, mix 2 Tbsp of the sugar, and all of the cinnamon, cayenne pepper and jalapenos. Spread over the dough sheet.

Lay strips of bacon on the dough sheet parallel with the short side, so that the short edge of the bacon is right at the edge of the long side of the dough sheet. Fold the sheet over the bacon, then cut through the fold, separating each bacon strip. Twist each bacon-dough strip 2 or 3 times, and place directly on baking sheet. Brush each twist with egg, then sprinkle remaining sugar over the tops.

Bake in a 450° oven for 12-15 minutes, until twists turn golden. Cool on a wire rack for 10 minutes. Serve with tea or coffee and fresh fruit.

bacon breakfast twisties

2 thoughts on “bacon breakfast twisties

  1. It’s a combo of a standard biscuit recipe and some old recipes from Sunset magazine, plus ideas I have had kicking around for a while. FWIW they are VERY addictive…

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