Ingredients

The following ingredients have 11 Servings
  • 2 cups self-rising flour
  • 2 tablespoons fresh sage, diced small
  • 1/2 teaspoon salt*
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cold and cut into cubes
  • 2/3 cup low-fat buttermilk, plus more for washing
  • 4-6 strips cooked bacon, cut into pieces

Instruction

  • In a large bowl, whisk together the self-rising flour, fresh sage, salt, and pepper. Work the butter in using a pastry cutter until it becomes the size of small peas. Toss in the bacon. Stir in the buttermilk until everything begins to comes together, but do not over mix.
  • Place the dough onto a well-floured surface and pat it into a rectangle that is 3/4″ thick. Cut the biscuits with a round 2″ cutter, dipping it into flour between each cut to reduce sticking. Re-roll the scraps and pat the dough until it’s 3/4″ thick and repeat the cutting process. Repeat a until little to no dough remains.
  • Place the biscuits on a silpat-lined baking sheet, leaving an inch between each biscuit. Place into the freezer for 15 minutes.
  • While freezing, preheat the oven to 425°F.
  • Once chilled, bake the biscuits for 15 minutes, until they’re light golden brown. Serve hot!