Recipe courtesy of Martina McBride
Cheddar and Bacon Biscuits
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 563
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 17 g
- Cholesterol
- 105 mg
- Sodium
- 607 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 563
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 17 g
- Cholesterol
- 105 mg
- Sodium
- 607 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper or lightly coat with vegetable oil.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the butter with a pastry blender, or use 2 knives, until the butter is the size of peas; stir in the cheese and bacon.
- Combine the buttermilk and egg in a small bowl. Add to the flour mixture just until incorporated. Turn the dough out onto a lightly floured surface, and pat or roll the dough to 3/4-inch thickness; cut with a 3-inch round cutter, and place on the prepared baking sheet.
- Bake for 12 to 14 minutes or until golden brown.
Cook’s Note
If you're in a rush, these work great as drop biscuits. Using an ice cream scoop or 1/4-cup measuring cup, drop the batter onto the prepared pan.
