Bacon Cheddar Buttermilk Biscuits

These guys were a hit at my Farmers Markets. Such flaky bacon-cheesy goodness in the morning! I couldn’t make enough Bacon Cheddar biscuits. What’s even better is frying an egg and stacking an extra slice of cheese for a breakfast sandwich that will satisfy you for the rest of the day. Want to get fancy? smear with aioli and add some arugula. Delicious!

These Bacon Cheddar biscuits are replete with bacon and cheddar, but I think the onion powder, black pepper and thyme just elevate to a higher taste level.

You can fry up some bacon and crumble it for the recipe but I find it just as tasty to use precooked bacon bits. A lot less mess, too.

Make this recipe your own by adding a tablespoon or so of finely chopped jalapeño, chives or a pinch of dried sage. Or try adding a couple of tablespoons of maple syrup.

My Gram used to call the leftover dough that wasn’t big enough for another biscuit, the “mammy cake.” Somehow I usually end up with one, and I could never stop myself from saving the mammy cake to have for my own breakfast snack. My advice? You should do the same!

Bacon Cheddar Buttermilk Biscuits

Author: harriettscooking Cuisine: American Courses: Quickbreads

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Intermediate Servings: 12 Best Season: Suitable throughout the year

Ingredients

Servings

• 20 oz All Purpose Flour
• 2 tbsp Baking Powder
• 1 tsp Salt
• ¹⁄₂ tsp Baking Soda
• 2 tbsp Sugar
• 8 oz Butter
• 14 floz Buttermilk

Bacon Cheddar Additions

• 5 oz Sharp Cheddar Cheese (shredded)
• 4 oz Bacon Bits (or 8 slices bacon, cooked and drained)
• 2 tbsp Sugar
• ¹⁄₂ tsp Black Pepper
• ¹⁄₄ tsp Thyme (dried)
• ¹⁄₄ tsp Onion Powder

Instructions

1. Preheat oven to 375° F.

   Chop the bacon into small bits.

2. In a medium bowl combine the dry ingredients.
3. Cut the butter into the flour mixture. Recommended: food processor. But a pastry cutter works, as do your fingers. Process until butter resembles small peas.
4. Add Bacon Cheddar ingredients and mix well
5. Add buttermilk. You want this dough to be a little on the dry side, but moistened enough to handle.
6. Turn out onto a floured board and knead until the dough just comes together. Flatten any large butter bits that you find.
7. Roll out to about 3/4 inch thick

8. Cut with a biscuit cutter or any other sharp edge. (Baker's tip: Place the biscuit upside down on the baking tray to get a cleaner edge and a good straight rising biscuit.) The cutter must have a sharp edge so you don't mash the sides of the biscuit together. Generally that means you should not use a glass to cut out your biscuits. Let the biscuits sit for 5 to 10 minutes. This helps your biscuits to rise higher in the pan.

   
9. Bake for 20 to 25 minutes, or until the tops are golden brown. Remove from oven and serve immediately.