Ingredients

The following ingredients have 4 Servings
  • 8 slices thick-cut bacon
  • 2¼ cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 4 oz. unsalted butter, cold, divided
  • 1 cup buttermilk
  • 1¼ cups cheddar cheese (shredded and divided)

Instruction

  • Preheat oven to 425°F.
  • Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry. Crumble bacon and set aside.
  • Using a medium mixing bowl, whisk together the flour, baking powder and salt.
  • Cut 3 oz. (6 Tbsp) of the butter into small pieces (~½" cubes) and add to the bowl of dry ingredients. Set remaining butter aside. (It will be used later.)
  • Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are pea-sized.
  • Add the buttermilk, 1 cup of cheddar cheese and crumbled bacon; stir until well-combined. (This dough will be somewhat sticky. If it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)
  • Turn the dough out onto a generously floured countertop and shape into a rough square. (You will likely need additional flour here to keep your hands from becoming too sticky from the dough.)
  • Cut the dough into 12 evenly sized pieces.
  • Using your hands, shape each piece of dough into a rough circle about 1/2" thick. Place biscuits on a parchment-lined sheet pan. (If you desire crispier edges to your biscuits, then space them further apart on the pan. If you desire softer edges, then place them closer together.)
  • Sprinkle remaining ¼ cup of cheese on top of biscuits before baking.
  • Bake at 425°F for 17-20 minutes, or until golden brown.
  • Melt the remaining butter and brush biscuits with butter while still hot from the oven.