Cook Time: 30 Minutes
Place bacon, brown sugar and mustard in a zip top bag and knead to coat bacon. Place coated bacon on a baking rack over a baking tray and place in a 350 degree preheated oven, cooking until crisp. Remove from oven, allow to cool, chop and set aside. Increase oven temperature to 425ºF. In a large mixing bowl, whisk together flour, baking powder and salt. Work in the chilled shortening with your fingers or two forks until mixture is crumbly. Stir in the bacon and chives. Add the milk and stir just until the dough is sticky. Transfer the dough to a lightly floured surface and form into a large rectangle. Cut the rectangle in half lengthwise using a sharp knife. Then cut each half into 6 long narrow triangles. Place the triangles on a parchment lined baking sheet about one inch apart. Brush the tops of the triangles with the heavy cream and sprinkle with turbinado sugar. Bake just until golden brown. Approximately 12-15 minutes. Serve hot.
Recipe and photo by Smithfield.