20-Mile Bacon + Cheddar Biscuits

August 12, 2013

Amidst all the other schtuff going on, I *might* have forgotten to mention that I have one big race coming up.

Something I’ve really never done before, but something I have always wanted to do.

So, when the opportunity came up to run the Transrockies 6-Day stage race in Colorado came up, I couldn’t say no even though it was apparent that the race would be smack dab in the middle of a huge transition period. Starting a new venture on my own, and being homeless wasn’t enough – I had to have a tangible, runnable goal to go along with it. 

I made the verbal commitment to myself to run the race last December. Winter passed, spring cycling came and went. Early summer travels whirlwinded by. And all of a sudden, I had 8 weeks to prepare for 120 miles covered in 6 days, complete with 20,000ft of elevation gain. Gulp. So, I drew up a training plan and started chipping away at it. 

When my last long training run came earlier this week – a 20-mile run at altitude on the lesser known trails of the Gallatin National Forest – it was surreal. The sweeping views, the smells of pine, and the heart-pumping hills. Only weeks ago I had started to begin what it would look like to complete this thing, running through the hills of Oakland with the bustling city below. Now, in my running pack I carried bear spray and found myself in the middle of no where with the position of the sun keeping me honest.  It was breathtaking and, as I headed back to the house – satisfied, victorious, excited and nervous- I grew hungry for what this weeks race would hold. Grew curious for just what I could pull out in those high Rockies. And was overwhelmed with thanks for a little body and brain that were up to this crazy challenge in the midst of….a whirlwind. But also, I was just hungry.

These biscuits came into play at this point as part of my recovery/reward meal; the saltiness of the biscuits was just what I was craving, and they played beautifully with creamy scrambled eggs, some braised kale and fresh blueberries, raspberries and blackberries from the neighbors yard (more on those crazy delicious berries soon.) I love to make an iteration of these biscuits all the time (using creme fraiche) to serve as dinner rolls, but had never added savory extras…winning. Especially with the whole grains and use of yogurt in lieu of butter. Absolutely. 

The recipe is a whiz to make, especially if you have a food processor handy. Just toss the dry ingredients in with the pastry blade, pulse in the butter and yogurt, and add in your bacon and cheese. Don’t be intimidated by a slightly dry dough – I promise that if you pat it together on a floured board, they’ll turn out swimmingly. And, if need be, add an extra tablespoon or two of yogurt. 

More on the race, and what we’re eating out there soon….in the meantime, enjoy!

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  • Reply Starrla August 12, 2013 at 12:22 pm

    These sound yummy! Thanks for posting and best wishes on the run.

    • Reply Lentine Alexis August 22, 2013 at 8:41 am

      Thanks Starrla! 🙂

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