• 1/2 C water
• 1/2 C whole milk, evaporated milk, or light cream
• 1/4 tsp salt
• 8 Tbsp (4 ounces) salted butter (cut in 8 to 10 smaller pieces)
• 1 C (4 1/2 ounces) all-purpose flour
• 4 large eggs
• 3 ounces sharp Cheddar cheese (shredded, about 3/4 cup)
• 6 strips bacon (cooked until crisp, finely chopped)
• 1/8 tsp cayenne pepper
• 1/8 tsp freshly ground black pepper
Line two baking sheets with parchment paper or silicone baking mats. Set aside. Preheat the oven to 400 degrees. In a medium saucepan, combine the water, milk or light cream, salt and butter. Put over high heat and cook, stirring until butter is melted. Bring to a boil. With a wooden spoon, stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball. Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes. Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition. Beat in the shredded cheese, bacon, cayenne and black pepper. Continue beating until the dough is smooth and well blended. Using a tablespoon or small cookie scoop, drop the dough onto the parchment- lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn. Bake until golden brown.
