Bacon Cheddar Biscuits
Bacon cheddar biscuits are savory and buttery quick breads, perfect to serve alongside any meal!
- Prep time
- 1 hr
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 slices bacon
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt (plus more for topping)
- 2 teaspoons granulated sugar
- 1 cup unsalted butter (plus 2 tablespoons for brushing)
- ½ cup shredded cheddar cheese
- ¼ cup green onions (sliced)
- 1 1/4 cup buttermilk (chilled)
Instructions
- 1
Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
- 2
Place bacon on a foil lined sheet pan. Roast in the oven until crispy, about 15 to 20 minutes. Drain on paper towels, then chop once cooled.
- 3
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 4
Cut 1 cup of cold butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
- 5
Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
- 6
Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
- 7
Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
- 8
Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
- 9
Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
- 10
Lightly dust a working surface with the flour. Turn the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.
- 11
Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
- 12
Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
- 13
Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 3/4 -inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
- 14
Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
- 15
Refrigerate the biscuits for 30 minutes before baking.
- 16
Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
- 17
Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that the biscuits are at least 1 inch apart on the sheet pan.
- 18
Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
- 19
Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.