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Q: I had an opportunity to dine at Restaurant 1833 in Monterey, Calif. We loved the bacon cheddar biscuits with maple chile butter! They were melt-in-your-mouth delicious with a bit of a bite. My friends and I would love to have the recipe.

– Stephanie Mearns, El Segundo

A: Don’t bacon and cheddar make everything better? Restaurant 1833 was happy to share its recipe for these hearty biscuits, perfect served warm with a dab of maple chile butter.

Bacon Cheddar Biscuits

4 cups (16¼ ounces) flour

¼ cup sugar

2 tablespoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

Pinch grated nutmeg

¾ cup (1½ sticks) chilled butter, cut into pieces

1 pound bacon, cooked, drained and crumbled (about 1½ cups)

About 1 cup (4 ounces) grated Gruyere cheese

About 1½ cups (6 ounces) grated ched- dar cheese

1 cup buttermilk

In a large bowl, whisk together the flour, sugar, baking powder and soda, salt and nutmeg. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (alternatively, the mixture can be mixed by hand). Scatter in the chilled butter pieces and beat until the butter is almost fully incorporated. Scrape down the bowl and add the bacon and grated Gruyere and cheddar cheese. On low speed, slowly add the buttermilk and beat until the mixture is just combined, careful not to overwork the dough.

Turn the dough out onto a floured surface and press or roll to a thickness of approximately three-fourths of an inch. Fold the dough into thirds and repeat. Gently press or roll the dough into a rectangle shape measuring 8 inches by 6 inches. Cut the rectangle into 12 (2-inch) square biscuits.

Carefully transfer the biscuits to a rimmed baking sheet, spacing them an inch or so apart.

Place the biscuits on the baking sheet in the freezer to chill for about 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the biscuits in the oven and reduce the heat to 350 degrees. Bake for 20 minutes, then rotate the baking sheet and continue baking until the biscuits are set and a light golden color, an additional 15 to 20 minutes. Makes 12 biscuits

Maple Chile Butter

½ cup (1 stick) butter, softened

∂ teaspoon powdered chile de arbol

¼ teaspoon maple syrup

Salt

In a medium bowl, beat together the butter, chile powder and maple syrup until the powder and syrup are fully mixed in with the butter. Taste and season as desired with salt. Refrigerate until needed.

Each biscuit, using scant tablespoon Maple Chile Butter: calories, 535; protein, 18 grams; carbohydrates, 36 grams; fiber, 1 gram; fat, 36 grams; saturated fat, 21 grams; cholesterol, 100 milligrams; sugar, 6 grams; sodium, 745 milligrams.

– Adapted from chef Levi Mezick of Restaurant 1833 in Monterey, Calif.