Bacon-Cheese Biscuits

Total Time:
40 min
25 min
15 min

18 biscuits

  • 4 slices thick-cut bacon
  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh chives
  • 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
  • 1 cup grated Colby or cheddar cheese
  • 1 cup buttermilk
  • Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.

  • Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.

  • Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.

  • Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

  • Photograph by Yunhee Kim

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