Chef Laura Malin of Paramour Resaurant
1 cup (250 mL) all-purpose flour, sifted
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt + more for seasoning
1/4 cup (60 mL) cold unsalted butter, coarsely grated
1 cup (250 mL) packed, grated old cheddar
6 tbsp (90 mL) ice water
1 pint cherry tomatoes (2 cups/500 mL), halved
3 tbsp (45 mL) extra-virgin olive oil, divided
1 tsp (5 mL) fennel seed
1/2 lb (225 g) bacon, cut crosswise into 1-inch (2.5 cm) pieces
5 oz (140 g) baby arugula
1 tbsp (15 mL) white wine vinegar
Freshly ground pepper to taste
In mixing bowl, work flour, baking powder, 1/4 tsp (1 mL) salt and butter with fingertips until mixture resembles coarse meal. Mix in cheddar and water to form soft dough.
Divide dough into 4 even portions. Form with hands into 1-inch/2.5 cm-thick rounds. Place on parchment-lined baking tray. Bake on upper rack of preheated 400F (200C) oven until golden brown, about 20 to 25 minutes. Remove and cool.
Raise oven to 425F (220C). Toss tomatoes with 1 tbsp (15 mL) oil, fennel seed and salt. Lay cut side up on parchment-lined baking tray. Bake 10 minutes. Reduce oven to 325F (160F). Bake until shrivelled but moist, about 25 minutes. Remove and cool.
Place bacon in large skillet over medium-high heat. Cook, stirring often, until crisp. Remove with slotted spoon; drain on paper towel.
In large mixing bowl, combine arugula, remaining 2 tbsp (30 mL) oil, vinegar, tomatoes and bacon. Season with salt and pepper to taste. Toss and divide among 4 bowls. Serve each with biscuit on side.
Makes 4 servings.