A Feast of Ice and Fire: Biscuits and Bacon

A review of Biscuits and Bacon from the “A Feast of Ice and Fire” Cookbook

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Biscuits and Bacon

“Ysilla was turning the biscuits.  She laid an iron pan atop the brazier and put the bacon in.  Some days she cooked biscuits and bacon; some days bacon and biscuits.  Once every fortnight there might be a fish, but not today…They were best when eaten hot, dripping with honey and butter.”

For those who haven’t read the books, Ysilla is the wife of a ship captain who is taking Tyrion, Illyrio, and another very important character to see Daenerys.  The other “very important character” was never introduced in the show, so I won’t even give out his name just in case you’re planning to read the books!

For this recipe, the biscuits are prepared first by combining wet ingredients in one bowl, dry in another, and then mixing until just combined.  I found the mixture quite crumbly, and I think it could have used a bit more milk.

The biscuits are then dropped onto a greased baking sheet and baked in the oven while the gravy is prepared.

For the gravy, bacon is cooked first and then flour is added to the bacon grease before tossing in milk as well.  While the gravy cooks, the bacon is crumbled in along with salt and pepper.

The gravy is poured over the biscuits to serve.


Taste: 7/10

This was kind of bland in my opinion, but my husband LOVED it and gives it 10/10…but he’s a huge bacon fan, so he’s biased.

I thought the biscuits were too dry and crumbly, and I should have added more salt to the gravy.  I thought I had added a “generous amount” as the recipe indicated, but clearly that still wasn’t enough!

Difficulty: Average

You do need to be careful when making the gravy, as both flour and milk can burn over the stove which would ruin the entire dish.  The biscuits are pretty simple though.

Cost: Cheap / Average

The ingredients are all pretty cheap, and I think bacon was the most expensive item.  Ingredients include flour, baking powder, milk, butter, bacon, salt, and pepper.

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