Ingredients

The following ingredients have 8 Servings
  • 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 sliced green onions
  • 1 1/4 cup buttermilk (chilled)

Instruction

  • Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
  • 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.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • 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.
  • Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
  • Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
  • Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
  • Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
  • Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
  • 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.
  • Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
  • Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
  • 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.
  • Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
  • Refrigerate the biscuits for 30 minutes before baking.
  • Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
  • 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.
  • Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
  • Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.