Bacon Cheddar Biscuits

Ingredients

• 2 cup all-purpose flour
• 1 tbsp baking powder
• 0.25 tsp baking soda
• 2 tsp granulated sugar
• 0.75 tsp salt
• 6 tbsp unsalted butter (Cold and cubed)
• 0.75 cup shredded cheddar cheese
• 0.5 cup cooked bacon (Crumbled; about 8 slices. The creator specifies using cooked bacon.)
• 0.75 cup cold buttermilk (Plus more for brushing the biscuit tops)
• melted butter (Optional, for brushing the baked biscuits)

Steps

1. 1

   Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.

3. 3

   Add the cold, cubed butter. Cut it into the dry ingredients with a pastry cutter, or use a food processor, until the mixture contains small pea-sized pieces of butter.

4. 4

   Whisk in the shredded cheddar cheese and crumbled cooked bacon until distributed throughout the flour mixture.

5. 5

   Pour in the cold buttermilk and gently work the mixture together just until the dough starts to come together. Do not overwork it.

6. 6

   Scoop the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into a rectangle, then fold it into thirds.

7. 7

   Turn the dough, gather any loose crumbs, and flatten it back into a rectangle. Repeat the folding process two more times to help create flaky layers.

8. 8

   Pat the dough into a rectangle 1/2 inch thick, measuring to confirm the thickness. Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Press the cutter straight down and pull it back up without twisting.

9. 9

   Gather the scrap dough, gently pat it back to 1/2-inch thickness, and continue cutting until you have 9 to 10 biscuits. Try to cut as many biscuits as possible from the first portion, since repeatedly working the dough can make the later biscuits less tender.

10. 10

    Arrange the biscuits on the prepared baking sheet so they are touching one another. Brush the tops with a little additional buttermilk.

11. 11

    Bake at 450°F (230°C) for about 16 to 20 minutes, until the biscuits are lightly golden brown. If they begin browning too much before they are fully baked, cover them loosely with foil.

12. 12

    Remove the biscuits from the oven. Brush them with melted butter if desired, allow them to cool for a few minutes, and serve.

Notes

Store leftover biscuits in an airtight container at room temperature or in the refrigerator for 3 to 4 days. Reheat in the microwave for 20 to 30 seconds before serving. To freeze, cool the biscuits, place them on a baking tray, freeze until hardened, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature. Keeping the butter and buttermilk cold, avoiding twisting the cutter, and baking on the center rack can help the biscuits rise properly.

Nutrition per serving

• breakfast
• side dish
• baked
• vegetarian-compatible except bacon
• American baking
• make-ahead
• freezer-friendly